SERVES 4–6
The tri tip is a very affordable tender cut of sirloin steak/roast and is great for feeding a crowd! Prep and marinate the night before for the best flavor. Grill outside or prepare indoors on a grill pan and finish in the oven. This steak pairs well with the smoky flavors of this month’s barbecue sauce.
Rub
1 tablespoon kosher salt
½ tablespoon fresh ground black pepper
½ tablespoon paprika
½ tablespoon dried Italian seasoning
¼ tablespoon crushed red pepper
1 tablespoon finely ground coffee, optional
1 tablespoon brown sugar, optional
1 teaspoon ground cloves, optional
2 pounds tri tip steak/roast, trimmed of silverskin and excess fat
Combine all ingredients, except steak, in a small jar or bowl. Use the rub to generously season the steak all over; cover tightly and refrigerate overnight. Remove from refrigerator 1 hour before grilling.
Heat outdoor grill to high temperature. Sear steak on one side 6–8 minutes; flip and sear 8–10 minutes on other side. Lower temperature to medium-high; flip once more and move steak to cooler part of grill and cook until temperature on an instant-read thermometer—in the thickest part of the steak—reaches 130 degrees (for medium-rare). During the last 10 minutes of cooking, brush steak generously with barbecue sauce. Remove steak from grill and tent with foil; let rest 10–15 minutes. Slice steak against the grain and arrange on a serving platter. Pass additional sauce if desired.
Homemade Plentiful Barbecue Sauce
MAKES 3–4 CUPS
Made with staple ingredients found in most Southern pantries, this basic barbecue sauce works with chicken, pork, beef, seafood, baked beans and more. Even over hamburgers and fries. Yum!
2 cups ketchup
½ cup water
½ cup bourbon
½ cup apple cider vinegar
5 tablespoons dark brown sugar
5 tablespoons sugar
½ tablespoon fresh ground pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ tablespoon dry mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes or 1 teaspoon Sriracha
1 tablespoon chili powder
2 tablespoons honey or molasses
In a large stockpot or Dutch oven, combine all ingredients. Bring to a boil; reduce heat to a simmer. Cook uncovered, stirring frequently, for 60–75 minutes until thickened. Let cool completely and pour into a (or two) sterilized jar. Affix date and monitor often.
___
What’s cooking at SCLiving.coop
Grill like a pro—Let Chef Belinda show you how to cook restaurant-style steaks indoors. Watch the video and learn the secret to perfect grill marks.
___
Get More
Pop-up barbecue—Grilling season has arrived, and not a moment too soon. Use these recipes to enjoy a complete cookout, including sides, sauce and dessert.