Tri-tip with Romesco sauce

BBQ, Cooking, Recipes -

Tri-tip with Romesco sauce

Serves 8

Cook Time: 45 min | Desired Temp: 125°

*Cook times may vary 



Two 3 lb. beef tri-tip roast
PBC Beef & Game Pit Rub
Romecso sauce
8 oz jar marinated red peppers (or 3 fresh peppers (capsicum), smoked on PBC, skinned and deseeded)
1 garlic clove, chopped
1/2 cup slivered almonds, toasted
2 tomatoes. Skinned and deseeded
2 tbsp. chopped flat leaf parsley
2 tbsp. sherry vinegar
1 tsp. smoked paprika
1/2 tsp. cayenne pepper
1/2 cup extra-virgin olive oil
½ lemon, juiced

Sea salt & freshly ground black pepper



How to make Trip-tip with Romesco sauce: 


  1. Light PBC according to instructions.
  2. Grill peppers (omit this step if you're using pre-marinated red peppers) until tender.  
  3. Mix peppers, tomato, parsley, almonds, garlic, lemon juice, sherry vinegar, cayenne, salt, and pepper in a blender and blend until smooth. With the blender running, gently pour in the olive oil. Set aside to rest. 
  4. Remove the tri-tip from the package, let rest until room temperature, and coat all sides liberally with the Beef & Game Pit Rub.
  5. Place one hook through the center of the wide end of each roast (about 2-3 inches from the end).
  6. Hang the roasts from the rods in the PBC, leaving space between each, and secure the lid.
  7. Cook approximately 45 minutes, or until the center of the thickest part of each roast reaches the appropriate internal temperature for your desired doneness (125º for medium-rare).
  8. Remove the roasts from the PBC, and the hooks from the tri-tip and allow to rest for 30 minutes.
  9. Cut across the grain into ¼ to ½ inch slices, serve with the sauce separately and enjoy!


The Romesco is a wonderful sauce and goes superbly with any grilled meat or fish.