The tri-tip cut is rather lean and can get tough if over-cooked. So, don’t trim the fat before cooking (it will be needed to keep the steak tender), and use a meat thermometer and stop the cooking at 130°F. This cut can be hard to find outside of California, though I understand that both Costco and Sam’s Club carry it. You can also use this recipe with a flank steak. Why the bell pepper salsa? Well, we were out of tomatoes and chiles, but we happened to have bell peppers, green onions, and chile flakes, and you know what? It was great! Perfect with the steak.
2 tablespoons soy sauce 2 tablespoons sherry vinegar or apple cider vinegar 2 tablespoons extra virgin olive oil 4 cloves garlic, minced 1/4 teaspoon freshly ground black pepper
Steak:
1 (2-pound) tri-tip steak or roast Salt Freshly ground black pepper
Salsa:
1 large bell pepper (any color), stem and seeds removed, finely chopped 4 green onions, thinly sliced, white and green parts 1 cloves garlic, finely chopped (1 teaspoon) 2 tablespoons parsley, basil, or arugula, chopped 1/4 teaspoon red chile flakes 2 tablespoons apple cider or red wine vinegar 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper, to taste
As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don’t get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. Brown well on both sides. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating. Slow Roasted Hanger Steak from Helen of Beyond Salmon Grilled Tri Tip with Chimol Salsa from Kalyn of Kalyn’s Kitchen
