Santa Maria Tri-Tip

Ingredients

• 2 1/2 lb tri-tip roast, fat cap trimmed to 1/4 inch
• 1 tbsp kosher salt
• 1 tbsp coarsely ground black pepper
• 1 tbsp garlic powder
• 1/2 tsp cayenne pepper
• 2 chunks red oak or oak wood
• 2 ripe tomatoes
• 1/2 white onion
• 1 celery rib
• 1 jalapeno or green chilli
• 3 tbsp chopped coriander
• 1 tbsp red wine vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp fine salt, for the salsa

Before you cook

• Take the tri-tip out of the fridge 45 minutes before you cook it.
• Mix the kosher salt, black pepper, garlic powder and cayenne together in a small bowl.
• Rub the seasoning over every surface of the roast, pressing it into the meat.
• Dice the tomatoes finely.
• Dice the onion finely.
• Dice the celery finely.
• Seed and mince the jalapeno.
• Stir the tomato, onion, celery, jalapeno, coriander, vinegar, Worcestershire sauce and salt together and leave the salsa to sit.

Steps

1. Build a fire with the coals banked to one side of the grill and add the oak chunks once the coals are glowing.
2. Let the grill settle at around 400F over the hot side.
3. Lay the tri-tip fat side down directly over the coals.
4. Sear the roast for 5 minutes, until the fat has rendered and the surface is well marked.
5. Turn the roast over and sear the second side for 5 minutes.
6. Move the tri-tip to the cool side of the grill with the fat cap facing up.
7. Cover the grill and let the meat cook for 20 to 30 minutes.
8. Start checking at 20 minutes and pull the roast when a thermometer in the thickest part reads 130F for medium rare.
9. Rest the meat on a board for 10 minutes, loosely covered with foil.
10. Find the point where the grain of the muscle changes direction and cut the roast in two along that line.
11. Slice each piece thinly against its own grain.
12. Fan the slices onto a warm platter and spoon over any juices from the board.
13. Serve with the salsa alongside.