The authentic California cut of beef grilled over coals, coated in its iconic garlic and cracked black pepper rub, basted with a bright red wine vinegar mop and thinly sliced against the grain for a melt-in-your-mouth finish.
Ingredients
- 1.8 kg beef tri-tip with a 5-millimeter fat cap
- 2 tbsp additive-free coarse kosher salt
- 1 tbsp cracked Tellicherry black peppercorns
- 1 tbsp granulated white garlic
- 1 tsp yellow onion powder
- 1 tsp dried Mediterranean oregano
- 1 pinch ground cayenne pepper
- 60 ml cold-extracted extra-virgin olive oil
- 40 ml barrel-aged red wine vinegar
- 3 cloves Cadours purple garlic clove
Method
- Take the beef tri-tip out of the refrigerator in advance to bring the center to room temperature, then thoroughly pat each side dry with paper towels.
- Very lightly score the surface of the thin top fat cap with the tip of a knife, without cutting into the meat, to help the aromatics penetrate.
- In a bowl, mix the kosher salt, cracked black pepper, granulated garlic, onion powder, dried oregano and cayenne pepper until you have a uniform rub.
- Apply this spice mixture to all sides of the meat, pressing firmly with the palms of your hands to help the crust adhere, then let it rest while you start the coals.
- Crush the garlic cloves with the flat side of a blade and place them in a bowl with the red wine vinegar and olive oil, then whisk vigorously to create an emulsified basting liquid.
- Light your barbecue or preheat your grill with a two-zone fire setup: one very hot direct heat zone and one moderate indirect heat zone.
- Place the cut of beef on the direct heat zone, fat side down, and grill until a dark, crackling crust forms, then flip it to brown the other side.
- Slide the meat over to the indirect heat zone, close the lid and continue to cook gently, flipping the cut regularly.
- Baste both sides generously with the vinegar and oil basting liquid at each rotation, as soon as the surface starts to dry out from the heat.
- Monitor the doneness by inserting a probe thermometer into the thickest part, and remove the meat from the heat as soon as it reaches fifty-two to fifty-four degrees for a rosy, medium-rare center.
- Place the cut on a warm carving board with a juice groove, tent it loosely with a sheet of parchment paper and let the fibers rest so the juices redistribute evenly.
- Carefully locate the shift in the muscle fibers that intersect a third of the way through the cut, separate the two sections with a clean cut, then slice each piece into thin, five-millimeter strips strictly perpendicular to the grain.
- Drizzle the slices with the accumulated meat juices from the carving board before serving immediately.
Nutrition
Per serving
- Energy
- 452.4 kcal
- Protein
- 61.53 g
- Carbohydrate
- 1.95 g
- Fat
- 22.09 g
- Fibre
- 0.53 g
- Calcium
- 22.07 mg
- Iron
- 0.62 mg
- Magnesium
- 6.18 mg
