Santa Maria Smoked Tri-Tip
Flavorful tri-tip steak is a cut of beef also known as bottom sirloin or sirloin tip. Compared to other styles of barbecue, this recipe comes together quickly, making it ideal for a weeknight, as well as special dinners.
3 cups hickory wood chips
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 (2 1/4-pound) tri-tip steak, trimmed
2 cups Santa Maria Salsa
Cilantro sprigs (optional)
Soak wood chips in water 1 hour; drain well.
Combine salt, pepper, and garlic powder; sprinkle evenly over steak. Let stand at room temperature 30 minutes.
Remove grill rack; set aside. Prepare grill, heating one side to high and one side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat grill rack with cooking spray; place on grill.
Lightly coat steak with cooking spray. Place steak on grill rack over high-heat side of grill; grill 6 minutes, turning 3 times. Place steak on grill rack over medium-heat side of grill; grill 40 minutes or until a thermometer registers 140° (medium-rare) or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut steak diagonally across grain into thin slices. Serve with Santa Maria Salsa; garnish with cilantro sprigs, if desired.
Wine note: Tri-tip from California's Santa Ynez Valley goes naturally with a full-throttle merlot from the same region. Gainey Merlot 2004 (Santa Ynez Valley, California), $26, is plush and plummy, with enough structure to stand up to the steak, the char-smokiness of the wood chips, and the pungency of the salsa. --Karen MacNeil
Yield: 8 servings (serving size: 3 ounces steak and 1/4 cup salsa)
CALORIES 259 (46% from fat); FAT 13.1g (sat 4.8g,mono 6.9g,poly 0.5g); IRON 3.9mg; CHOLESTEROL 66mg; CALCIUM 26mg; CARBOHYDRATE 2.6g; SODIUM 544mg; PROTEIN 30.9g; FIBER 0.7g
Cooking Light, JULY 2007