Category
Main Dish
Servings
4
Prep Time
15 minutes
Cook Time
90 minutes
Calories
620
Smoked tri-tip, perfect for Texan BBQ! The tri-tip is a sub-primal cut from the bottom sirloin which is a mouthwatering cross between a steak and a roast when grilled. Utilize this economical cut of quality beef by curing, marinating in spices then slowly smoking. The meat is best-served medium-rare although the pointed shape means that those who prefer their meat slightly more cooked will still be satisfied. The tri-tip is covered by a fat cap which gradually bastes the meat during cooking adding richness and preventing the beef from becoming dry. Serve the smoked tri-tip at any BBQ or family gathering accompanied with sides such as collard greens, mashed potatoes or mac & cheese.
Castañeda Beef
Ingredients
1 tri-tip, whole (approx 2lbs)
1 tbsp coarse salt
1 tbsp garlic powder
1 tbsp black pepper, freshly ground
2 tsp onion powder
2 tsp mustard powder
2 tsp smoked paprika
3 tbsp MALVA Extra Virgin Olive Oil
2 tbsp butter
Directions
Optional - season the tri-tip with salt and rub to coat the meat, place in the refrigerator uncovered for a day.
Preheat a smoker to 225F.
In a bowl combine the garlic powder, black pepper, onion powder, mustard powder, smoked paprika, and MALVA Extra Virgin Olive Oil. Stir to form a thick paste then spread evenly over the tri-tip to coat.
Place the tri-tip into the smoker and smoke for 1 hour, check the temperature using a meat thermometer until the thickest part reaches 120F.
Set a cast-iron skillet on high heat and add the butter. Then add the smoked tri-tip to the pan and sear for 2 minutes to develop a brown crust, flip to the other side and sear for a further 2 minutes.
Remove the tri-tip from the pan and wrap in aluminum foil, rest the meat for 20 minutes.
Unwrap the tri-tip from the foil and slice thinly against the grain, serve
Recipe Note
● Do not trim the fat from the meat to ensure the beef stays moist and benefits from the rich fat rendering during cooking.
● Cure the meat for one day before cooking to season and dry the meat. The curing process will ensure a deep crust when smoking as well a highly flavored end result.
Nutrition
Calories 620, Fat 41.7 grams, Saturated Fat 13.5 grams, Carbs 4.7 grams, Sugar 1.2 grams, Fiber 1.3 grams, Protein 53 grams, Cholesterol 200 milligrams, Sodium 1600 milligrams
