Tri-Tip with Pico de Gallo SalsaFeatured by Niven Family Wine Estates in the Gold Wine Club.
Amazing tri-tip meal served with homemade Pico de Gallo Salsa and a side of Garlic Bread. Pair it with the Trenza 2013 Tinto.Yield: 4
Prep Time: 15 Minutes
Cook Time: 45 Minutes
• Tri-tip roast – 2.5 to 3.5 pounds
• Salt and ground Black Pepper
• Granulated garlic
• 1 stick salted Butter
• French or Sourdough baguette
• Garlic Salt
• 5 lbs Beefsteak Tomatoes
• 1 whole White Onion, finely chopped
• 1 bunch Cilantro, chopped
• 5 cloves fresh Garlic, finely minced
• 1 whole Jalapeño, finely chopped (more or less to desired heat)
• 2 Limes, juiced (to taste)
• 1 T. Salt (to taste)
• 1 t. Pepper
• 1 t. granulated Garlic
• ½ t. ground Cumin
• ½ t. Chili Powder
• ½ t. Mexican Oregano
Start with an untrimmed Tri-Tip roast of the highest quality you can find. Trim off all the connective tissue you can see and trim off the fat to ¼ inch thickness across the back of the Tri-Tip. Season Tri-Tip generously with salt, coarsely ground black pepper and granulated garlic.
Grill over medium-high heat, turning every 5-10 minutes, until the internal temperature of the roast is 135°F, usually about 10-15 minutes per pound of meat. Remove from heat and let the Tri-Tip rest for at least 10 minutes in a shallow pan to catch any juices. Cut the Tri-Tip across the grain in slices ¼-inch or thinner.
Place a small pot on the grill and melt a stick of salted butter. Grill a split baguette until crunchy and golden brown. Brush butter on the bread and sprinkle with a small amount of garlic salt.
Pico de Gallo Salsa:
Santa Maria-style Tri-Tip is most authentically served with fresh Pico de Gallo salsa. Make your own with this easy recipe: Dice the tomatoes and combine all other ingredients. Mix well. Enjoy the Tri-Tip with hunks of grilled garlic bread and Pico de Gallo salsa served up on a plate or construct a sandwich.
Recipe contributed by Matt Pearce of Old SLO BBQ.