Beef Tri-Tip

Sad to say, but this is the end of my gig with Accidental Hedonist. I want to thank Kate for giving me this opportunity. It’s been a fun six months, and I’ve really enjoyed writing for this audience. Feel free to join me over at Food & Fire, where I’ll continue posting about both live fire cooking and my growing number of gluten-free recipes.

Tri-tip is a little-known cut of beef that all too often ends up being turned into stew meat or hamburger. Too bad, because it?s an inexpensive, tasty roast that’s easy to prepare on the grill.

The muscle is triangular in shape (hence, tri-tip). It’s cut from the bottom of the sirloin, so it has that rich flavor while still being pretty lean.

You can cut it into steaks and grill it hot and fast, but I like it the way the vaqueros in California prepared it – seasoned simply and cooked slowly over a smoky fire, then sliced thinly against the grain.

1 tri-tip roast, between 1-1/2 and 2-1/2 pounds
1 tablespoon olive oil
1 tablespoon kosher salt
2 tablespoons minced garlic
2 tablespoons ground black pepper

Coat the roast with the olive oil. Combine the salt, garlic, and black pepper and rub into the meat. Put roast back in the refrigerator for at least an hour.

Set your grill up for an indirect cook at medium-high heat (about 350°F). Toss in a couple of small chunks of smoking wood (red oak is traditional) to the coals or smoker box. Put the roast on away from the heat and close the lid.

Cook the tri-tip for about an hour, turning every 15 minutes, until the internal temperature reaches 135°F. This is the lovely land of medium rare. Because the roast is so lean, cooking it beyond this point will just make it tough.

Here it is sliced for serving – tender and tasty. Save the juices to spoon over the meat when serving.