TRI-TIP WITH ROMESCO SAUCE
Tri-tip is a great cut of meat. Take it up a notch by smoking or grilling your cut with this easy and flavorful recipe. Great for drum smokers!
Author:
Pit Barrel Cooker Co.
INGREDIENTS
- Two 3 lb. beef tri-tip roast
- Beef & Game Pit Rub
ROMESCO SAUCE
- 8 oz jar marinated red peppers (or 3 fresh peppers (Capsicum), smoked on Pit Barrel®, skinned and deseeded)
- 1 garlic clove, chopped
- 1/2 cup slivered almonds, toasted
- 2 tomatoes, skinned and deseeded
- 2 tbsp. chopped flat leaf parsley
- 2 tbsp. sherry vinegar
- 1 tsp. smoked paprika
- 1/2 tsp. cayenne pepper
- 1/2 cup extra-virgin olive oil
- ½ lemon, juiced
- Sea salt & freshly ground black pepper
DIRECTIONS
- Light Pit Barrel® according to instructions.
- Grill peppers (omit this step if you're using pre-marinated red peppers) until tender.
- Mix peppers, tomato, parsley, almonds, garlic, lemon juice, sherry vinegar, cayenne, salt, and pepper in a blender and blend until smooth. With the blender running, gently pour in the olive oil. Set aside to rest.
- Remove the tri-tip from the package, let rest until room temperature, and coat all sides liberally with the Beef & Game Pit Rub.
- Place one hook through the center of the wide end of each roast (about 2-3 inches from the end).
- Hang the roasts from the rods in the Pit Barrel®, leaving space between each, and secure the lid.
- Cook approximately 45 minutes, or until the center of the thickest part of each roast reaches the appropriate internal temperature for your desired doneness (125º for medium-rare).
- Remove the roasts from the Pit Barrel®, and the hooks from the tri-tip and allow to rest for 30 minutes.
- Cut across the grain into ¼ to ½ inch slices, serve with the sauce separately and enjoy!
RECIPE NOTE
Desired Temp: 125º
Note: The Romesco is a wonderful sauce and goes superbly with any grilled meat or fish.
