Skip to main content

Tri-tip with Smoked Tomato Salsa



My brother lived in Lompoc,
 CA years ago. Whenever we discussed grilling, he would always talk about tri-tip. Here in sunny Florida, I had no idea what he was talking about. I would ask at the local grocery meat department and they didn't carry it. Finally I went to visit his family and he grilled his famous tri-tip. I was hooked. I'm glad he grilled two because I think I ate a whole one. Finally, in the last few years I have been able to find it at my local grocery store and have been trying to perfect my grilling of this tasty treat.

Fast forward to last Valentine's Day, when my wife and I happened to walk into 4 Rivers Smokehouse. Tri-tip was on the menu, so I had to order it. It was unbelievable. After talking with the staff, and purchasing John River's book, I found we had a similar grilling style, the difference was his Coffee Rub. I won't even try to duplicate it; I just buy it from them.

Start by covering the steak with a light coating of the 4 Rivers Coffee Rub. Let the meat rest until room temperature​.


Prepare the smoker with lump charcoal and hickory chunks soaked in water.
Let the temperature regulate to 220 degrees and smoke for about a half hour.


When the temperature is right, put one yellow and one red tomato in a small cast iron pan and coat with a couple tablespoons olive oil. Smoke for ten minutes, then remove from heat and peel skins. Place back on the smoker for another ten minutes.

Lodge cast iron

Place tri-tip in smoker and smoke for about 25 minutes, or until the internal temperature is 110 degrees.

CharGriller

Remove from smoker and marinate with:
2 tablespoons brown sugar
2 tablespoons light soy sauce
1/4 cup Worcestershire sauce
1/8 teaspoon white pepper

Let rest for 20 minutes while you heat up your grill to a medium high heat.


When the grill is about 450 degrees, grill each side for about 6 to 10  minutes, until an internal temperature of about 140 degrees. When the meat has a nice char, remove from heat and let rest 10 minutes. The internal temp will rise about 8 to 10 degrees.


Cut thin slices against the grain.  Cover with salsa.

Salsa

Dice the tomatoes into small chunks and mix with:
1 tablespoon red wine vinegar
1 tablespoon white balsamic lemon infused vinegar
2 tablespoons fine diced sweet onion
1/4 cup olive oil
2 teaspoons minced garlic
1 pinch red pepper flakes
3 tablespoons parsley
1 1/2 teaspoon lime juice
1/8 teaspoon smoked paprika
1/4 teaspoon chipotle powder
2 tablespoons finely diced bell pepper

Drizzle salsa over slices and sprinkle with finely diced cilantro.

Find yourself a tri-tip and enjoy this tasty cut of beef. You'll be glad you did.

Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Individual Peach Cobbler

This is one my favorite times of year. Georgia peaches are in season. It is my favorite fruit. If I am going through Georgia on I 75, I will buy a box at Lanes Orchards.  Sweet and juicy, they go with everything. This is a quick cobbler that is a perfect dessert served in mini cast iron pan.
Ingredients: 1 Georgia peach 1/2 cup pastry flour 1 tablespoon butter 1/8 teaspoon baking soda 1/8 teaspoon baking soda 3 tablespoons buttermilk 1 teaspoon sugar 1 teaspoon cane syrup sprinkle of cinnamon pinch of salt
Begin by cutting butter into the pastry flour. I use a food chopper to make it quick and easy. Pour mixture into a small bowl and add the buttermilk, salt, sugar, baking powder, and baking soda. Combine into a stiff dough.
 With a floured rolling pin, flatten to about an eighth of an inch thick. Cut two squares to fit the bottom of your pan.
Chop peach and add cinnamon and cane syrup. Place mixture on top of cobbler bottom. Roll out remaining dough and cut into strips to place on t…

Grille Sesame Ginger Chicken

We have been trying to eat healthier, and have chicken a few times a week. After a while, it does get boring. This is a quick, delicious recipe that will spice up mundane chicken. The key to juicy, moist, grilled chicken is to cook low and slow. When you rush and try grilling on a high heat, you end up with dry, tough chicken.

 Ingredients:
1 tablespoon sesame oil
1/8 teaspoon powdered ginger
pinch roasted garlic powder
1/4 teaspoon seasoning salt

Begin by making a marinade. Mix all the ingredients is a small bowl. Cover the chicken breasts with the mixture. Allow to rest for 20 minutes, while preheating your grill to about 400 degrees. Place chicken on the grill and lower the temperature to the grill's lowest setting. Mine drops down to about 325 degrees. Grill breasts for 10 minutes a side, then check with a meat thermometer. The internal temperature should be at least 165 degrees for chicken. When the temperature is met, remove from the grill and allow about 5 minutes for the …