This spicy grilled tri-tip is an easy crowd-pleaser. The trio of salsas may be adjusted to suit your taste but the three I suggest are delicious and varied enough to please all palates. You may get their recipes from this site using the search bar above.
- 1 tablespoon freshly ground black pepper
- 2 teaspoon cayenne pepper
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- 4 tablespoon granulated garlic
- 4 tablespoon kosher salt
- ½ cup red wine vinegar
- ½ cup vegetable oil
- 3 clove garlic, peeled and minced (or to taste)
- spicy papaya-carrot salsa (see recipe section)
- grilled corn salsa (see recipe section)
- spicy tomatillo avocado salsa (see recipe section)
Heat a grill til coals are white and faintly glowing.
Prepare Seasoning Mixture:
Mix black pepper, cayenne pepper, onion powder, cumin, granulated garlic and salt together in a small bowl.
Prepare Basting Sauce:
Whisk together vinegar, oil and minced garlic in another small bowl. Set aside to infuse at least 20 minutes.
Prepare the Tri-Tips:
Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into ½‑inch slices against the grain.
Serve warm or room temperature with the trio of salsas passed at the table.