Pan Grilled Tri-Tip with Salsa Verde

 

Pan Grilled Tri-Tip with Salsa Verde
Ingredients for Tri-Tip
  • 2-3 pound tri-tip roast
  • 5 cloves garlic, minced
  • 1 tbsp. rosemary, finely chopped
  • Juice of 1 lime or lemmon
  • 1/4 cup olive oil
  • Salt and Pepper
Ingredients for Salsa Verde
  • 1  bunch parsley, rough chopped
  • 1 tbsp. capers
  • 5 cloves garlic
  • zest of 1 lime or lemmon
  • Juice of 1 lime or lemmon
  • Pinch of red pepper flakes
  • 1/4 cup olive oil
  • Salt and Pepper
Instructions
  1. For Tri-Tip, combine garlic, rosemary, lime juice and olive oil in a bowl and whisk.
  2. Trim off excessive fat from Tri-Tip, but leave a small bit on the exterior layer, which will help with cooking.  Apply salt and pepper to Tri-Tip and combine with marinade.  A zip-lock bag works very well for this, and let marinade for a few hours in the refrigerator.
  3. For the Pan Searing cooking option, set the oven at 250 and get a very hot searing pan with oil prepared.  Sear the Tri-Tip on all three sides for about 1-2 minutes per side to get the right color.  Place the Tri-Tip on an unheated cooking sheet or oven safe pan and put into the oven with an instant read thermometer inserted.
  4. For the Grilling option, prepare two zones on the grill, one very hot and the other on the lowest possible setting.  Sear the Tri-Tip on the hot side on all 3 sides for about 1-2 minutes each side, then move the Tri-Tip to the other zone and set up away from the fire, on the second rack or up on a grill safe tray.  Turn off the searing side of the oven, close the lid, insert the instant read thermometer and monitor the grill temperature so that it does not exceed 275.
  5. Cook until the instant read thermometer reads 120 for rare, 130 for medium-rare and 140 for medium.  Do not cook above 140.  The roast will get progressively tougher each 10 degrees.  Let set uncovered for 12-15 minutes.  Do not cut before this time as juices must have time to redistribute, else they will pour out onto the cutting board. Cut the Tri-Tip across the grain and make sure that you are following the grain, which changes part-way through the cutting.
  6. While cooking the roast, prepare the Salsa Verde (literally Green Sauce in Spanish).  Put all ingredients into a food processor except the oil and pulse until all chopped together.  Scrape down the sides, replace the lid and drizzle the oil into the processor while running again.

Slow Cooked French Dip

 

Slow Cooked French Dip
Ingredients
  • 1.5-2 pound tri-tip roast
  • 1 medium onion
  • 3 cloves garlic, minced
  • 3 cups stock
  • 1.5 tbsp. Worcestershire sauce
  • 1/2 tbsp. fresh rosemary, minced
  • 1/2 tbsp. fresh thyme minced
  • 1 bay leaf
  • Cooking oil
  • Arrowroot starch or similar
  • Salt and pepper
Instructions
  1. Combine garlic, stock, Worcestershire sauce, rosemary and thyme in a mixing bowl.
  2. Heat cooking oil in a skillet over high heat.  Sear the tri-tip on all sides until brown, no more than 1-2 minutes per side on all 3 sides.
  3. Put onions on the bottom of the slow cooker, then put tri-tip on top.
  4. Pour stock mixture over top of the tri-tip, making sure that there is enough liquid to touch the sides of the meat.  Add more stock if needed for this.
  5. Cover and cook on low for 3-4 hours, then remove the meat to a plate.
  6. Strain the remaining juice into a sauce pan and separate from the onions.  Heat the sauce pan with juice over medium heat until boiling.  Mix the arrowroot with a small bit of water to form a paste and add to the juice.  Keep whisking until the sauce has thickened.
  7. Slice the tri-tip and serve with onions and sauce.  Over top of a baguette cut lengthwise in half or mash potatoes is quite good.

Santa Maria-Style BBQ Tri-Tip

 

Santa Maria-Style BBQ Tri-Tip
Ingredients
  • 2-3 pound tri-tip roast
  • 1 teaspoon ground pepper
  • 2 teaspoons granulated garlic
  • 2 cups oak chips, soaked 2 hours
  • 1 pint cherry tomatoes, halved
Instructions
  1. In a small bowl, mix the granulated garlic, salt, and pepper together and rub all over into the meat. Let stand for 30 minutes at room temperature.
  2. Set the tri-tip over direct heat, fat side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
  3. Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20-30 minutes.
  4. To make the tomato relish, toss the tomatoes with cooking oil, season with salt and pepper, transfer to a grill basket. Grill until charred on all sides. Transfer tomatoes to another bowl. Add parsley, olive oil, garlic paste, chilies, and onions. Stir to combine.

Smoked Tri-Tip Roast

 

Smoked Tri-Tip Roast
Ingredients
  • 2-3 pound tri-tip roast
  • 2 tablespoons cooking oil
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
Instructions
  1. Brush tri-tip roast with oil (or cover in cold bacon grease). Combine salt, sugar, garlic and black pepper, sprinkle evenly over the surface of the meat. Set Aside. Prepare smoker for a cooking temperature around 225 to 250 degrees F. After allowing roast to sit with the seasoning for around 30 minutes, place in heated smoker. A good wood for this is oak (red oak is the traditional wood of Santa Maria Barbecue). Smoke until meat is tender and has reached an internal temperature around 130F. Remove from smoker and allow to rest, covered for 20-30 minutes before carving.

Hoisin-Marinated Tri-Tip Roast

 

Hoisin-Marinated Tri-Tip Roast
Ingredients
  • 2 pound tri-tip roast
  • 1/4 cup hoisin sauce
  • 2 teaspoons minced ginger
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
Instructions
  1. Stir together hoisin, ginger, garlic, vinegar, soy sauce, and pepper until well blended. Rub marinade all over roast, coating it well. Place in a glass baking dish, cover, and allow to marinate in the refrigerator at least 8 hours, but preferably overnight.
  2. Remove tri-tip from the refrigerator and let it sit at room temperature for 30 minutes. Heat the oven to 450F. Blot roast dry with paper towels to remove some of the excess marinade.
  3. Place roast into a roasting pan (rack optional) and cook for 20 minutes at 450 degrees, then lower oven temperature to 325 and continue cooking for another 20 or more minutes until an internal meat thermometer reaches 125-130 degrees.
  4. Remove the roast from the pan and let sit on a cutting board covered loosely with foil for 20-30 minutes. The internal temperature will rise toward medium-rare. For rare or medium, adjust these instructions accordingly. Slice across the grain and serve.