Tri-tip, maminha, donkey. There are several names for this steak. We’re calling it tri-tip.
The nice thing about this piece of meat is that it is relatively unknown and therefore cheaper. This, while it is really super tasty. So, what is keeping you from trying it?
In this recipe, we are going for a combination that we have not tried before. And it certainly won’t be the last time that we’re trying it. Because it is a great combination!
We went for a smokey tri-tip by slathering it with a sweet smoke rub. The smoky flavors are created by the added smoked paprika and the smoked salt. The sweetness is in turn created by the present sugars.
We also serve it with horseradish mayonnaise, which gives the dish a spicy sour sauce. The horseradish provides a spicy edge and the lemon creates the sour taste. A nice balance and great for subtly dipping the meat.
A tri-tip has a fat cap on one side, just like a picanha. However, it is much thinner. First, place the meat with the fat cover on the grid for 30 seconds. The fat will then melt and can be absorbed into the meat. Please note that the dripping fat may cause flames. Then move the meat to another part of the grid.
A tri-tip consists of long threads. With a whole tri-tip, these threads can make a turn. Be careful to cut perpendicular to the grain, otherwise the meat may feel tough in the mouth. If you cut perpendicular to the thread, it will be nice and tender.
Smokey Tri-Tip with horseradish mayonnaise
- Sweet smoke rub
- 1 kg Tri Tip
- 160 ml mayonnaise
- 80 gr horseradish grated
- 1 tsp lemon zest
- 1 tbsp lemon juice
- sea salt coarse
- black pepper freshly ground
- Prepare the barbecue for direct grilling. Let the barbecue reach a temperature of 250-270 °C.
- Place the tri-tip on a cutting board and pat it dry with a paper towel. Then rub the meat with the dry rub.
- Place the meat, fat side down, on the grill for 30 seconds. Then the fat can melt and soak into the meat. Watch out for flames that can be caused by the fat. When that happens, move the meat to another spot.
- Then turn the meat over and let it sit for two minutes.
- Prepare the barbecue for indirect grilling and let the tri-tip cook slowly at a temperature of 130 °C. The meat is ready when it reaches a core temperature of 49 °C for medium-rare.
- Remove the meat from the barbecue and let it rest for 7 minutes, while loosely covered under aluminum foil.
- Horseradish mayonnaise
- Put all of the ingredients in a bowl and mix them well together. Add salt and pepper to taste.
- Cut the meat against the grain into thin slices and serve it separately with the horseradish mayonnaise.