Tri-tip with Romesco sauce
Tri-tip is a great cut of meat. Take it up a notch by smoking or grilling your cut with this easy and flavorful recipe. Great for drum smokers!
Two 3 lb. beef tri-tip roast
8 oz jar marinated red peppers (or 3 fresh peppers (Capsicum), smoked on Pit Barrel®, 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
Light Pit Barrel® according to instructions.
Grill peppers (omit this step if you're using pre-marinated red peppers) until tender.
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.
Remove the tri-tip from the package, let rest until room temperature, and coat all sides liberally with the Beef & Game Pit Rub.
Place one hook through the center of the wide end of each roast (about 2-3 inches from the end).
Hang the roasts from the rods in the Pit Barrel®, leaving space between each, and secure the lid.
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).
Remove the roasts from the Pit Barrel®, and the hooks from the tri-tip and allow to rest for 30 minutes.
Cut across the grain into ¼ to ½ inch slices, serve with the sauce separately and enjoy!
Desired Temp: 125º
Note: The Romesco is a wonderful sauce and goes superbly with any grilled meat or fish.