Tri Tip with a Board Sauce

Tri Tip with a Board Sauce

Is it a roast or a steak?  Tri Tip can be considered both by size and even by the way you cook it but in my opinion, it’s a steak for 2 or 3, maybe even 4!  Packed with flavor, this cut gained notoriety in California for its amazing taste versatility for use in many dishes.


Ingredients:

Board Sauce:

  • 1 Bunch of Cilantro
  • 1 Bunch of Parsley
  • 4 sprigs of fresh Rosemary (Leaves only)
  • 1 Shallot
  • 1 Garlic Clove
  • 2 TBSP Olive Oil
  • 1 tsp Kosher Salt

Tools Needed:

  • SHARP Knife.  (I recommend a boning knife)
  • Meat Probe
  • Smoker with Oak or Hickory Wood 
  • Food Processor

Directions (Board Sauce)

  • Combine Rosemary, Parsley, Oil, Cilantro, Shallot & Garlic in Food Processor
  • stir into "Paste" 
  • add salt to taste
  • Allow to sit for a few hours for flavours to fully marinate

Directions (Tri Tip)

  1. Trim the surface fat & membrane from exterior of Tri Tip
  2. Evenly season all sides of the Tri Tip
  3. Allow seasonings to “marinate for 30 minutes while you get cooker to a temp of 225F
  4. Once temp is reached, place Tri Tip on the cooker.  
  5. Smoke until IT reaches your desired steak temp.
  6. Pull the tri tip and lightly cover with tin foil until you are able to get the cooker cranked to a grilling temperature (My sweet spot is 500F!)
  7. Return Tri Tip to cooker and sear each side for 1 to 2 minutes to really get that char texture & flavor.
  8. Pull & rest for 5 minutes, allowing the juices to distribute throughout the Tri Tip.
  9. Place 1/2 of the board sauce onto a cutting board taking up the surface area that the Tri Tip should cover
  10. Use other half of board sauce to cover top of the Tri Tip
  11. Paying close attention to which way the grain goes, slice in pencil width slices across the grain to achieve maximum tenderness.
  12. Use slices of the Tri Tip to "Soak up" additional Board Sauce

 

 

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