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Tri-Tip With Honey-Garlic Glaze from Serious Barbecue by Adam Perry Lang
Serves 6-8 people
Ingredients
| Flavor Paste |
Honey-Garlic Glaze |
| 1/4 cup mild chile powder |
2 tablespoons apple cide vinegar |
| 1 tablespoon Worecstershire sauce |
1 teaspoon crushed hot red papper flake |
| 1 teaspoon ground coriander |
3 jalapeno peppers, thinly sliced |
| 1 tablespoon Japanese soy sauce |
1/4 cup apple juice |
| 1 tablespoon beef base (paste form) |
5 grated garlic cloves |
| 2 tri-tip steaks, 2-3lbs each |
4 tablespoon unsalted butter |
| Seasoning Blend |
1/4 cup canola or vegetable oil |
| 1 tablespoon garlic salt |
Finishing Dressing |
| 1 tablespoon lemon pepper |
1/2 cup extra virgin olive oil |
| 1 tablespoon coarsely ground black pepper |
1 tablespoon finely chopped lemon zest |
| 1 teaspoon cayenne pepper |
1 tablespoon freshly squeezed lemon juice |
| 1 teaspoon cayenne pepper |
1/4 cup finely chopped chives |
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Fleur de sel |
Steps
1. You'll never see more of this triangular piece of the sirloin than you do in southern California. But on the East Coast, though it's certainly accessible, no one seems to be trumpeting it. So I'll do the trumpeting: This uber-underrated cut packs a ton of juice and flavor, despite its leanness. 2. Preheat one grate of a well-oiled charcoal or gas grill to high and another to low. Stir the flavor paste ingredients together and spread on all sides of the trip-tips. Combine all of the seasoning blend ingredients. 3. Combine the vinegar and pepper flakes for the glaze in a container with a tight-fitting lid and let sit for 1-2 minutes for the flavors to develop. Add the apple juice,honey, worcestershire sauce, and garlic to the container. Melt the butter and pour over the top. Shake to combine the glaze ingredients and set aside. 4. Sprinkle the seasoning blend evenly on all sides of the tri-tips. Using your hands or a brush, evenly, but lightly, coat the tri-tips with canola oil. 5. Place the tri-tips on the high temperature grate, keep the lid open, and do not move them until they are well marked and have a light char, 2-3 minutes. Flip, keep the lid open, and repeat on the second side. Move the meat to the low temperature grate, close the lid, and cook for 10 minutes. 6. Give the glaze a quick shake and then brush the meat. Continue to brush with the glaze until desired doneness. 6 minutes for rare, 7 minutes for medium, and 9 minutes for well-done. 7. Drizzle the olive oil on a cutting board. Add the zest, juice, chives, and fleur de sel. Top with the meat and let rest for 5 minutes. Slice the meat, against the grain, into 1/4 inch slices, dredging them in the dressing. Sprinkle with fleur de sel and enjoy!
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For more great recipes just like this one, check out Serious Barbecue by Adam Perry Lang! |
Excerpted from Serious Barbecue by Adam Perry Lang, copyright© 2009. Published by Hyperion Books
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