Tri-tips, that is… After imbibing in all the traditional comp meats during yesterday’s judging class, I was in the mood to fix something different. So tri-tip roasts were dug out of the freezer, prepared Santa Maria style. A little salt, pepper, garlic powder, sear them on both sides, and cook indirect until done to your satisfaction, which in my case is on the rare side.
They went on the grill with some potatoes cut into quarters and mixed with EVOO, salt, pepper, granulated garlic, basil, and rosemary. After the turn they were joined by some zucchini boats (zucchini sliced lengthwise, innards scooped out, and stuffed with spices, tomato, mushroom, and mozzarella cheese).
I pulled the tri-tips at about 140°F and let them rest for a few minutes before slicing. Like I said, I like my steak on the rare side…
I’m gonna have plenty of leftovers for a few days since I am single for another week. If all my lunches look like this, I ought to be in good shape, or at least well-fed…
{ 4 comments… read them below or add one }
That looks really tasty, I really miss tri-tip it’s one of my favorite steak/roasts to both grill and smoke. You can’t find tri-tip in the Southeast, so brisket is pretty much all I have to work with. I find that very sad, the locals are so into pig they don’t even know what they’re missing when it comes to beef. Excellent job, keep the pics coming.
Tri-tip is pretty plentiful up here and reasonably priced. I buy it in the Cryovac bags at Costco and use if for a variety of things. On the other hand, brisket is a lot harder to find up here and not always real cheap. One of the things I have learned from living in different areas of the country and from traveling is that there is a HUGE variance in the types of food that are available locally…
Good stuff. I made some last night Exact same method except aftering searing I drop a chunk of red oak on the coals and let em smokeroast til they hit 140. Love the cite. Keep it up.
Mike
Costa Mesa CA.
El Fuego Fiasco BBQ Team.
Glad you like the site, and we’ll have to try this with some red oak if we can get our hands on some.