Time to get the grill fired up! Tri-tip’s one of my favorite cuts for the bbq. A west coast favorite, folks in the rest of the country will have to ask their butcher for this one. Not a ton of fat – best served rare – medium.rare at the most.  2lb tri-tip will take about an hour to reach an internal temp of 140 for medium rare. Sear it well on higher heat then move it off the direct heat – I keep the grill covered but watch the flare-ups with this cut.

I have two recipes for rubs/sauce that I use for Tri-tip – but work well on any steak.

The first was borrowed from Reed Hearon, original chef at Rose Pistola in San Francisco.

Terrorized Steak

Leaves from 6 sprigs Marjoram (5′ long)

Leaves from 6 sprigs Marjoram (5′ long)

8 garlic gloves

1 tsp crushed red pepper flakes

2 Tbs olive oil – the good stuff

1 Tbs feshly cracked black pepper

2 Tbs – Cognac – I’ve used Anejo Tequila or Bourbon

Combine ingredients in mini-processor or mortar and grind into a course paste. Rub the paste on meat on all sides. Allow to rest at room temp for at least 3- minutes and up to 1.5 hours.

Chipotle Slather

1/2 cup canned chipotle in adobo – minced

1 Tbs minced garlic

1 Tbs ground cumin

1/2 cup chopped fresh cilantro

1/4 cup fresh lime juice

1/4 cup vegetable oil

blend in mini-processor

hit meat generously with kosher salt and freshed cracked black pepper, cover with Slather all sides.

cook as above.

WINES

White

Domaines Schlumberger – Pinot Blanc 2007

http://www.domaines-schlumberger.com/pinot-blanc-les-princes-abbes-2007,en-47290.html

Reds

Atrea – Old Soul Red 2006 – @$28

http://www.saracina.com/2006_Atrea_OSR.html

Dogwood Cellars – Dry Creek valley Zinfandel 2007 – @$30

http://www.dogwoodcellars.com/

MUSIC

“White Sky” by Vampire Weekend on new lp – “Contra”

“Cler Achel” by Tinariwen on lp “Aman Iman -Water Is Life“

Be Sociable, Share!

•