BBQ Tri-tip

This is my brother's "recipe". He is a genius at throwing things together then putting it all on the grill and having it come out delicious. I use recipe in quotes because he never measures. Everything is eyeballed and made using ingredients are on hand. I'm absolutely sure its never the same twice. Except that its always delicious.

He also mentioned that he doesn't want his face on my, "FACE-TWIT-SPACE thing!". I agreed to make him a beverage if he let me take pictures while he cooked. This begins with a simple to prepare sauce made in the food processor.

While you're making the sauce and heating the grill, rub your steak with a generous amount of salt, pepper, and minced garlic. It it not necessary that you shove the meat into a tiny bowl. Perhaps this was part of the flair. I didn't ask. Let the meat rest at room temperature until your grill is ready.

When the grill is heated to high heat, pour the sauce on top of a huge slab of tri-tip and sear it on high on the for a few minutes per side.

Once you've coated, seared, turned, coated, and seared, turn the heat to low. Then, throw on the corn, "NO leave the husk ON", he says, close the top and don't touch it, don't peek, leave it alone!

BBQ'd Tri-tip
Serves: 4-6; Total Time: 1 hour

It is best to find the most marbled piece of meat you can, "marbled" meaning the streaks of white fat look like the black veins in a piece of marble. This will help ensure more tender and delicious results.

• 3 lbs Tri-tip steak (or about 1/2 lbs per person)
• Salt and pepper
• 5 cloves Garlic, minced
• 1 Orange or Red Bell Pepper, seeded and chopped
• ½ Red Onion, chopped
• 1 teaspoon hot sauce
• 1 tablespoon Extra Virgin Olive Oil
• 1 tablespoon Italian Seasoning
• 1 tablespoon Soy Sauce 
• 1 tablespoon Honey

Lay the meat on a rimmed baking sheet. Generously salt and pepper both sides of the steak and rub in with garlic. Let sit, covered, at room temperature while you prepare the sauce and the grill.

For the sauce: In a food processor or blender, combine roughly chopped bell pepper, red onion with hot sauce (add more to taste), olive oil, Italian, soy sauce, and honey.  Pour over steak.

Heat half the grill to high heat, and the over half to low. The low side should be as low as you can get it. 

Once the grill is hot, put the meat over high heat and sear each side. This should take 4-5 minutes. Be careful of flames from the fat dripping off the meat. If this occurs, move the meat away from the flame. Then, move the steak to the low side of the grill. My brother likes to use only one of the four burners, turned it all the way down, and placed the meat slightly to the side of the direct heat. Lower the lid and roast for 20-40 minutes or until internal temperature is 130°F for rare, 140°F for medium rare, and 150°F for medium*.

Let rest for 5-10 minutes then slice against the grain. Serve with reserved sauce, corn on the cob and a delicious beverage! 

*Awesome guide for look, temperature, and feel of the "doneness" of steak for us noobies at BBQ Report 

Thank you to my brother for letting me take a billion pictures while he cooked!