Recipe

Wood-smoked Tri Tip Beef With Sicilian Herb Sauce Recipe

	Peetabear / All my dishes 5 months, 3 weeks ago this is another recipe that I can't wait to try when it stops raining...!!! The simple herb, lemon, and garlic sauce is called salmoriglio in Sicily. this something new I just learned from the article and recipe.. which is from.....Bon Appétit \| July 2007 ... More Servings:6	Peetabear
	grilled beef with herb sauce

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Ingredients

• 3 tablespoons fresh thyme leaves

• 2 garlic cloves, peeled

• 1 1/2 teaspoons dried oregano

• 1 teaspoon coarse kosher salt or coarse sea salt

• 2 tablespoons fresh lemon juice

• 1/2 cup extra-virgin olive oil

• 1 well-trimmed 2 1/2- to 2 3/4-pound tri-tip beef roast

3 cups oak, mesquite, or hickory wood chips, soaked in water 1 hour and drained

Directions

Blend thyme leaves, garlic cloves, dried oregano, and coarse salt in mini processor until garlic is finely chopped. With processor running, gradually add lemon juice, then olive oil. Season herb sauce to taste with pepper and transferto bowl. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Sprinkle roast generously on both sides with salt and freshly ground black pepper. Let stand at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat).

If using gas grill:

Wrap wood chips in foil; pierce foil all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over. Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

If using charcoal grill:

Sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over. Move roast to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

Transfer roast to platter. Let stand 10 minutes. Thinly slice roast across grain. Serve, passing sauce separately.

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Comments

goblue434 5 months, 3 weeks ago said:
Mmmmmm!

minitindel 5 months, 3 weeks ago said:
Omg !!! ilove tri-tip makes me want to go to the buckhorn to get some yummmmm they make the best tri-tip ive ever tasted !!!! this sounds sooooo good gonna try it

tink

notyourmomma 4 months, 3 weeks ago said:
Love tri-tip and this method is awesome, thanks for the post.

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