Are you searching for one of those recipes? You know, one of those, it’s gonna take up my whole day shopping and prepping type? One of those that turns your Sunday into a culinary adventure?
I’m gonna stop sugar-coating it and get real.
This recipe is a pain in the butt.
Aren’t the best ones always the biggest hassle-makers, though?
Now that we have our gifted Weber up and running (thanks again McCords!), we are officially opening our family’s grill for the season. I picked two cookbooks up at the library, Jamie Oliver’s Food Revolution (which I have checked out at least six times now) and Adam Perry Lang’s Serious Barbecue. I’ve mentioned before how Food Revolution is my favorite cookbook, I need to just break down and spend the money on my own copy already! Then again, garage sale season is creeping near and the library always has at least one on hand.
So yes, back to the pain in the bootay tri-tip recipe. It will blow your minds, friends. Tri-tip is tasty on it’s own, we know this. With the ridiculously elaborate four steps of Adam Perry Lang, it changes from tasty to “You better call your mom and tell her you love her, it’s so good you just might die,” delicious.
Check this out, you rub down the meat with a paste, then you season with a rub, then you oil it down. NOW you can finally start grilling, then you’ll be glazing each side before you lie the meat down in it’s fourth set of flavors on the cutting board. Not one step is overkill either. They all work so well together. And what do you think about the last step, the final dressing step? I have never thought of creating a dressing on a cutting board for my meat to lay on. Genius!
You are going to want to print this out and have it ready for summer, take my word!
- [b]Flavor Paste:[/b][br]
- 1/4 cup chile powder
- 1 T. Worcestershire
- 1 T. soy sauce
- 1 T. beef base, such as Better than Boullian
- 2 tri-tip steaks, 2-3 pounds each
- [b]Seasoning Blend[/b]
- 1 T. garlic salt
- 1 T. lemon pepper
- 1 T. ground black pepper
- 1 t. cayenne pepper
- Honey Garlic Glaze
- 2 T. apple cider vinegar
- 1 t. crushed hot red pepper flakes
- 1/4 cup apple juice
- 1/2 cup honey
- 1 T. Worcestershire
- 5 garlic cloves, peeled, halved and grated
- 4 T. unsalted butter
- 1/4 cup canola or vegetable oil
- [b]Finishing Dressing[/b][br]
- 1/2 cup extra virgin olive oil
- 1 T. finely chopped lemon zest
- 1 T. freshly squeezed lemon juice
- 1/4 cup finely chopped chives
- Preheat one grate of a well-oiled charcoal or gas grill to high and another to low. Stir the flavor paste ingredients together and spread on all sides of the trip-tips. Combine all of the seasoning blend ingredients.
- Combine the vinegar and pepper flakes for the glaze in a container with a tight-fitting lid and let sit for 1-2 minutes for the flavors to develop. Add the apple juice,honey, Worcestershire sauce, and garlic to the container. Melt the butter and pour over the top. Shake to combine the glaze ingredients and set aside.
- Sprinkle the seasoning blend evenly on all sides of the tri-tips. Using your hands or a brush, evenly, but lightly, coat the tri-tips with canola oil.
- Place the tri-tips on the high temperature grate, keep the lid open, and do not move them until they are well marked and have a light char, 2-3 minutes. Flip, keep the lid open, and repeat on the second side. Move the meat to the low temperature grate, close the lid, and cook for 10 minutes.
- Give the glaze a quick shake and then brush the meat. Continue to brush with the glaze until desired doneness. 6 minutes for rare, 7 minutes for medium, and 9 minutes for well-done.
- Drizzle the olive oil on a cutting board. Add the zest, juice, chives, and fleur de sel. Top with the meat and let rest for 5 minutes. Slice the meat, against the grain, into 1/4 inch slices, dredging them in the dressing.
I can’t wait to share with you my new favorite beverage that should be outlawed. Don’t worry, it’s just coffee, but it is an eye-twitch inducing mug of yum!