Smoked Tri-tip with Sicilian Herb Sauce
Barbeque and Smoked
,Main
April 12, 2023
“My favorite animal is steak.”
— Fran Lebowitz
We prefer our animals well-seasoned, tasty, tender, and of course, cooked….much like the Tri-tip, you are about to prepare today.
The tri-tip, aka “Triangle tip” or “Triangle steak” was originally marketed under the name of “Newport steak” in the 1950s in California. Being mostly composed of long and stringy tensor fasciae latae or hip abductor muscles (Remember Susan Summer’s ThighMaster? That muscle.), this ultra-thick and chewy meat remained unpopular, ‘till someone figured out the proper seasoning and cooking that transformed it into a lump of tasty meat. In fact, being hefty, nicely marbled, and strongly flavored this cut of beef is perfect for smoking whole. Just be sure to stay patient and cut against the grain.
Follow our step-by-step cooking instructions and season with Sicilian’s timeless classic salmoriglio (recipe included) for your tri-tip to evolve into a tender, succulent, umami-packed steak you’d be happy to sink your teeth in.
Rub your meat (no giggling) with Headwater’s perfectly balanced Baldy Mountain Rub to help tenderize and bring out your meat’s natural flavors (still no giggling) and leave an impression on your tastebuds.
Smoked Tri-Tip With Sicilian Herb Sauce
Ingredients
- 1 beef tri-tip 3 to 5 lbs.
- Headwaters BBQ Baldy Mountain Beef Rub
For the Sicilian Herb Sauce
- ½ cup extra-virgin olive oil
- 2 TBSP fresh lemon juice
- 3 TBSP fresh thyme leaves
- 2 garlic cloves peeled
- ½ TBSP Italian seasoning
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
For the Smoked Tri-tip
- Heat your smoker to 180ºF.
- Season all sides of meat with a heavy coat of Headwaters BBQ Blady Mountain Beef Rub.
- Place the tri-tip in the smoker and smoke until it reaches an internal temperature of 130ºF.
- Pull off the grill and wrap it in foil, and allow it to rest for 15 minutes.
- Increase the smoker/grill temperature to 450ºF.
- Remove the tri-tip from the foil and sear for 3-4 minutes on each side.
- Remove the tri-tip from the smoker/grill and allow it to rest for 10 to 15 minutes.
- Slice against the grain to serve. Drizzle with the Sicilian Herb Sauce.
- Buon appetito!
For the Sicilian Herb Sauce
- In a food processor, add the extra-virgin olive, thyme leaves, garlic, Italian seasoning, kosher salt, and black pepper.
- With the food processor running, gradually add lemon juice.
- Transfer to a bowl.
