Tri-Tip with Chipotle Rub |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Also known as the bottom sirloin or triangle steak. Beefy enough to stand up to a bold spice rub, this cut is legendary in California, where the oak-grilled steak is served with salsa and beans. Ingredients:
2 - 2 1/2 pound tri-tip steak (about 2 thick) |
kosher salt |
Directions:
1. Sprinkle tri-tip with kosher salt. Massage Chipotle Rub into meat. Let steak sit at room temperature for 1 hour or refrigerate uncovered overnight. Bring to room temperature before grilling.
2. Build a two-zone fire in a charcoal grill, or preheat a gas grill to medium-high. Cook 34 minutes per side over direct heat until nicely charred. Transfer to low-heat side (or lower gas grill heat to medium) and cook an additional 68 minutes per side or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).
3. Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.
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