Place your Himalayan Salt Brick in a 400-degree oven for at least 30 minutes – 2-3 hours in the oven will give an even better result since the salt brick needs to be screaming hot. (After serving the meal, let the salt brick cool for at least 1 hour before wiping down with a damp cloth – the brick is very durable and can be kept in the oven until ready to be used again. Do not wash the brick in water!)
One English cucumber
One large Vidalia onion
2 cups distilled white vinegar
1 1/2 cups sugar
Slice the cucumber into thin rounds. Remember, English cucumbers don’t need to be peeled or seeded. Peel and slice the Vidalia onion in half, then thinly slice the onion into half moons. Cut the carrots into thin slices. Slit the jalapeño at its “nose” to infuse the pickled vegetables, without making the dish too hot. (If you’d like the pickled vegetables to be hotter, the jalapeño could be seeded
and thinly sliced.)
Stir together the white vinegar and sugar until the sugar melts. (This brine can be made up to 5 days ahead.) Place the cut vegetables in a non-reactive bowl and pour the pickling brine over to cover the vegetables. Let the vegetables rest in the brine for at least 12 hours or for several days in the refrigerator, until required.
Approximately 2 pounds Painted Hills Tri-tip beef, cleaned of any silverskin and trimmed
2 Tablespoon of freshly ground black pepper
1/4 cup Creole mustard
1 knob of ginger bigger than a man’s thumb, peeled and thinly sliced…
1/4 cup of Steen’s Cane syrup
1 cup of Tamari soy sauce
1/2 cup of Worcestershire Sauce
At least 1/8 cup of Sriracha hot sauce.
Rub the cleaned tri-tip with the black pepper, then rub in Creole mustard and sliced ginger. Add the rest of the ingredients to the beef, and let it take the marinade for at least 8 consecutive hours.
Chile-sesame seed for searing
2 Tablespoons chipotle powder
3 Tablespoons of ancho chile pepper, ground
2 Tablespoons sesame seeds
Slice the tri-tip as thinly as possible. Sprinkle both sides of every beef slice with seeds and chile powders.
Sesame Oil braised
tiny Asian choy
Sauté your choice of choy greens in a hot skillet shimmering with sesame oil. Add a pinch of Kosher salt and ground black pepper. As greens begin to wilt, deglaze the hot skillet with a squirt of rice vinegar.
Place a small amount of the pickled vegetables in the center of the plate. Arrange the sautéed greens with the pickled vegetables.
Sprinkle both sides of the sliced tri-tip beef with the blended chile powders and sesame seeds. Take the blazing hot salt bricks and place them on a surface that can be very hot without damaging the surface. Lay as many strips of tri-tip beef as will fit on the smoking hot brick. It may take 2 minutes per side, or a bit less, depending on the thickness of the sliced beef and the heat of the bricks.
When the beef finishes its lightning fast sear on the hot salt brick, arrange the beef slices over the pickled vegetables and greens. Drizzle with Italian Smoked Extra Virgin Olive Oil if possible.