Grilled Tri-Tip with Salsa Rossa Piccante
This Grilled Tri-Tip with Salsa Rossa Picante is charred on the outside, juicy in the middle, and loaded with flavour.
Servings: 4 servings
Ingredients
For the Salsa Rossa Piccante:
- 3 red bell peppers substitute red shepherd peppers, substitute jarred roasted red peppers
- 2 tablespoons extra-virgin olive oil
- 2 medium shallots
- 2 cloves garlic finely chopped
- 1 red finger chile thinly sliced
- 1 small cinnamon stick
- ¼ teaspoon Kosher salt plus more to taste
- 1 can whole peeled San Marzano tomatoes
- 2 tablespoons red wine vinegar
- ¼ teaspoon freshly-cracked black pepper plus more to taste
For the Basting Sauce:
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic finely grated
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
For the Grilled Tri-Tip:
- 3 tablespoons avocado oil
- 3 tablespoons red wine vinegar
- 2 sprigs fresh rosemary leaves finely chopped
- 5 sprigs fresh thyme leaves finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dry oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly-cracked black pepper
- 2.5 to 3- pound whole tri-tip roast fat cap on
Instructions
For the Salsa Rossa Piccante:
- Preheat the Traeger grill to 500F. Place the red peppers on the bottom grate of the grill and cook, flipping occasionally, until charred and blackened all over, around 20 minutes total. Transfer the peppers to a bowl, cover and set aside until cooled.
- Peel and discard the charred skins, stems and seeds of the peppers, and roughly chop the flesh. Set aside.
- Preheat a saucepan over medium heat. Add the olive oil and heat until shimmering. Add the shallot, garlic, chile and cinnamon stick. Season with the salt and cook, stirring, until the shallots are translucent, around 4 minutes. Add the canned tomatoes and use a wooden spoon to break them apart. Add the roasted peppers and vinegar and cook, stirring, until the sauce has slightly thickened, around 10 minutes. Taste for seasoning and adjust with salt, pepper and vinegar as desired. Cover with a lid and place over very low heat, stirring occasionally, until ready to serve. Can be made in advance and refrigerated up to 5 days.
For the Basting Sauce:
- In a bowl, combine the vinegar, olive oil and garlic and stir to combine. Cover and set aside.
- To make the basting brush, use some butcher’s twine to tie the rosemary and thyme sprigs to the handle of a wooden spoon.
For the Grilled Tri-Tip:
- In a large bowl, combine the avocado oil, vinegar, rosemary, thyme, salt, garlic powder, oregano, smoked paprika, cayenne pepper, and black pepper. Stir to combine. Using a sharp knife, score the fat cap of the tri-tip in a crosshatch pattern. Transfer the tri-tip to the bowl and massage with the marinade to coat. Cover and refrigerate for 1 to 4 hours.
- 30 minutes before cooking, remove the tri-tip from the fridge and let it come to room temperature. Preheat the Traeger Grill to 500F.
- Transfer the tri-tip to the bottom grate of the Traeger, fat side-up, and cook, undisturbed with the grill door closed, until well charred but not burned, around 10 minutes. Flip, baste with the basting sauce and grill the other side, undisturbed with the grill door closed, until charred but not burned, around 10 more minutes.
- Transfer the tri-tip to the top rack of the grill, fat side-up, baste with the basting sauce and cook, with the grill door closed, until the thickest part of the tri-tip registers 135F internally for a medium-rare center, or 145F for a medium center, around 15 more minutes. Transfer to a carving board and let rest for 10 minutes before slicing against the grain. Serve with the Salsa Rossa Picante and sides of choice, such as roasted sweet potato and arugula salad.