Tri-Tip with Grilled Salsa Verde

Tri-Tip with Grilled Salsa Verde

Serves: 4 to 6
Prep Time: 1 hour
Grill Time: 1 hour 40 minutes



900 g to 1300 g beef tri-tip

For the Salsa Verde

450 g tomatillos, peeled
1 jalapeño chilli
1 scotch bonnet chilli
1 onion, peeled and sliced
1 teaspoon minced garlic
2 tablespoons beef stock
¼ cup chopped fresh coriander
Salt and ground black pepper to taste


For the Rub

⅓ teaspoon garlic salt
¼ teaspoon ground cumin
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried parsley
¼ teaspoon ancho chilli powder
¼ teaspoon chipotle chilli powder
⅛ teaspoon cayenne pepper


To free yourself from last-minute tasks, make the salsa verde ahead of time. Char the tomatillos, jalapeño and poblano chillies, and onion slices over direct heat at 230°C until blackened on all sides, about 5 minutes. You can cook the onions directly on the grill grates as rings or cook them on a griddle. The grill grates will give you more char; the griddle yields a more tender onion. Transfer to a bowl, cover with plastic wrap, and let rest 5 minutes. Peel and seed the chillies and place in a blender along with the tomatillos, onion, garlic, beef stock, and cilantro. Pulse several times until the mixture has the consistency of salsa. Pour into a small saucepan and simmer on the stovetop for 5 minutes; season to taste with salt and pepper. Let cool, then cover and refrigerate until ready to use.

To cook the tri-tip, preheat the kamado JAN to 120°C and set up for indirect heat with the heat deflector on the lowest level,  a drip pan, and cooking grate.
Mix the rub ingredients together in a small bowl. Season the tri-tip with the rub all over.

Once the smoke has turned clear or light, place the roast on the cooking grate and slow roast with the lid closed until it reaches an internal temperature of 35°C. Flip the roast and continue cooking with the lid closed until it reaches 55°C for medium-rare, or 5°C less than your desired finishing temperature (see Temperatures for Cooking Meat). Remove from the grill and place on a rack to rest.

Switch the kamado setup to direct heat by removing the deflector and drip pan. Open the top and bottom vents to bring the cooking temperature up to above 260°C.
Sear the roast on the top and bottom for 2 minutes each. To sear the edges, use tongs to hold the roast on its side for about 30 seconds for each edge. Remove from the grill and allow to rest for 5 minutes, then slice and serve.

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