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Cambodian Crack Tri-Tip Pizza on a warm neutral surface

Cambodian Crack Tri-Tip Pizza

Tri-tip, charred artichokes and mozzarella on a garlic butter base, finished with tamarind chili sauce and Thai basil.

From my kitchen

Cooking notes

1

Timing

Make the crack sauce while the tri-tip rests. Allow 15 to 20 minutes.

2

Tamarind matters

Use thick concentrate, not tamarind water, for body and tang.

What you need

Ingredients

Meat and produce

  • 1.5 to 2 lbs
  • 1 jar (6.5 oz)
  • 4 tbsp total
  • 1/2 tsp
  • 1 tsp
  • 1 handful

Pizza base

  • 1 ball (16 oz)
  • 1 1/2 cups

Crack sauce

  • 3 tbsp
  • 2 tbsp
  • 2 tbsp
  • 2 to 3
  • 3 cloves
  • 2 tbsp
  • 3 tbsp

Optional finish

  • 1/4 tsp

You'll need: air fryer, instant-read thermometer, small saucepan, pizza stone or sheet

How to make it

Method

  1. Air fry the tri-tip

    Pat the tri-tip bone-dry, season with salt and pepper and rub 1 tbsp garlic butter over every surface. Air fry at 400°F for 10 to 12 minutes, flip and cook 8 to 10 minutes more, to 125°F internal. Don't go past 130°F.

  2. Rest

    Wrap in foil and rest 15 to 20 minutes. Pulled at 125°F it lands at 130 to 135°F, medium-rare.

  3. Char the artichokes

    Drain the artichokes and pat them very dry. Halve them and air fry in the same basket, in the beef fat, at 400°F for 5 to 7 minutes until the edges blacken.

  5. Make the crack sauce for Cambodian Crack Tri-Tip Pizza

    Make the crack sauce

    Dissolve the palm sugar in the water over medium heat and simmer 2 to 3 minutes until syrupy. Whisk in the tamarind and fish sauce and simmer 1 to 2 minutes. Add the chilies and garlic for 30 seconds, then take it off the heat and whisk in the lime juice. It should coat a spoon like warm honey.

  6. Build and bake

    Heat the oven to 500°F or as hot as it goes. Stretch the dough to 12 inches, spread 2 tbsp garlic butter edge to edge, lay the artichokes down first as a moisture shield, then cover with mozzarella. Bake 8 to 10 minutes until the cheese bubbles and the edges are dark golden.

  7. Finish hot for Cambodian Crack Tri-Tip Pizza

    Finish hot

    Slice the tri-tip paper-thin across the grain. Drape it over the hot pizza, zig-zag the crack sauce over, scatter Thai basil and a pinch of flaky salt, and serve steaming.

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