Smokey Tri-Tip with horseradish mayonnaise

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?

the recipe

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.

the preparation

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.