Grilled Tri-Tip with Salsa Rossa Piccante
This Grilled Tri-Tip with Salsa Rossa Piccante is charred on the outside, juicy in the middle, and loaded with flavour. The roast is marinated in a combination of herbs & spices, grilled whole in the style of Santa Maria BBQ, and basted with a garlicky, oil and vinegar. Try serving it with a spicy tomato salsa studded with roasted peppers, some roasted sweet potatoes and a peppery arugula salad to complete the meal.
Ingredients
For the Salsa Rossa Piccante
- 333 Red Bell Pepper, substitute red shepherd peppers, substitute jarred roasted red peppers
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 222 Shallot, medium
- 2 cloves2 cloves2 cloves Garlic, finely chopped
- 111 Red Finger Chile Pepper, thinly sliced
- 111 Whole Cinnamon Stick, small
- .25 tsp.25 tsp.25 tsp Kosher Salt, plus more to taste
- 28 oz28 oz28 oz Canned San Marzano Peeled Tomatoes, (1 can)
- 2 Tbsp2 Tbsp2 Tbsp Red Wine Vinegar
- .25 tsp.25 tsp.25 tsp Black Pepper, freshly-cracked plus more to taste
For the Basting Sauce
- 2 Tbsp2 Tbsp2 Tbsp Red Wine Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Thrive Market Organic Extra Virgin Olive Oil Spray
- 2 cloves2 cloves2 cloves Garlic, finely grated
- 2 sprigs2 sprigs2 sprigs fresh Rosemary
- 5 sprigs5 sprigs5 sprigs Thyme, fresh
For the Grilled Tri-Tip
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 3 Tbsp3 Tbsp3 Tbsp Red Wine Vinegar
- 2 sprigs2 sprigs2 sprigs fresh Rosemary, finely chopped
- 5 sprigs5 sprigs5 sprigs Thyme, leaves, fresh finely chopped
- 2 tsp2 tsp2 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp dried Oregano
- 1 tsp1 tsp1 tsp Smoked Paprika
- .5 tsp.5 tsp.5 tsp Cayenne Pepper
- .5 tsp.5 tsp.5 tsp Black Pepper, freshly-cracked
- 2.52.52.5 Beef Tri-Tip Steak, fat cap on
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
For the Salsa Rossa Piccante
- Preheat the Traeger grill to 500F. Place the red peppers on the bottom grate of the grill and cook, flipping occasionally, until charred and blackened all over, around 20 minutes total. Transfer the peppers to a bowl, cover and set aside until cooled.
- Peel and discard the charred skins, stems and seeds of the peppers, and roughly chop the flesh. Set aside.
- Preheat a saucepan over medium heat. Add the olive oil and heat until shimmering. Add the shallot, garlic, chile and cinnamon stick. Season with the salt and cook, stirring, until the shallots are translucent, around 4 minutes. Add the canned tomatoes and use a wooden spoon to break them apart. Add the roasted peppers and vinegar and cook, stirring, until the sauce has slightly thickened, around 10 minutes. Taste for seasoning and adjust with salt, pepper and vinegar as desired. Cover with a lid and place over very low heat, stirring occasionally, until ready to serve. Can be made in advance and refrigerated up to 5 days.
For the Basting Sauce
- In a bowl, combine the vinegar, olive oil and garlic and stir to combine. Cover and set aside.
- To make the basting brush, use some butcher's twine to tie the rosemary and thyme sprigs to the handle of a wooden spoon.
For the Grilled Tri-Tip
- In a large bowl, combine the avocado oil, vinegar, rosemary, thyme, salt, garlic powder, oregano, smoked paprika, cayenne pepper, and black pepper. Stir to combine. Using a sharp knife, score the fat cap of the tri-tip in a crosshatch pattern. Transfer the tri-tip to the bowl and massage with the marinade to coat. Cover and refrigerate for 1 to 4 hours.
- minutes before cooking, remove the tri-tip from the fridge and let it come to room temperature. Preheat the Traeger Grill to 500F.
- Transfer the tri-tip to the bottom grate of the Traeger, fat side-up, and cook, undisturbed with the grill door closed, until well charred but not burned, around 10 minutes. Flip, baste with the basting sauce and grill the other side, undisturbed with the grill door closed, until charred but not burned, around 10 more minutes.
- Transfer the tri-tip to the top rack of the grill, fat side-up, baste with the basting sauce and cook, with the grill door closed, until the thickest part of the tri-tip registers 135F internally for a medium-rare center, or 145F for a medium center, around 15 more minutes. Transfer to a carving board and let rest for 10 minutes before slicing against the grain. Serve with the Salsa Rossa Picante and sides of choice, such as roasted sweet potato and arugula salad.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 336 |
Fat: | 26 g |
Carbohydrates: | 13 g |
Protein: | 6 g |
Cholesterol: | 16 g |
Sodium: | 734 mg |
Fiber: | 0 g |
Sugars: | 7 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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