smoky spice rubbed tri-tip with herbed peperonata and ciabatta
This spice rubbed tri-tip is best cooked whole and benefits from a bit of slow and low cooking for maximum flavor. A California classic that boasts big smoky flavors, perfectly paired with slowly cooked peppers and onions.
Serves 6-8
Ingredients:
One First Light Grass Fed Wagyu Tri-Tip (~1.5 lbs)
2 handfuls of Mesquite Wood Smoking Chips
2 Red Bell Peppers, diced
1 Red Onion, diced
2 Cloves Garlic, sliced
¾ Cup Extra Virgin Olive Oil (EVOO), plus a few extra drizzles
4 Springs (½ cup loosely packed) fresh Oregano
1 bunch Chives
1 Tablespoon Red Wine Vinegar
A few handfuls of arugula
3 six inch pieces of ciabatta
Salt
For the Rub:
2 tablespoons Brown Sugar
2 tablespoons dry Harissa Spice Blend
2 tablespoons Kosher Salt
2 tablespoons EVOO
Method
Soak the wood smoking chips in water for at least thirty minutes before starting the Tri-tip. Set up a charcoal barbeque for both direct and indirect cooking. Take the tr-tip out to let it come to room temperature.
Mix the ingredients for the rub in a small mixing bowl before applying to the tri-tip. Make sure the spice mix is thoroughly rubbed in. Bring the tri-tip to the hottest side of the grill and cook on each side for 5-7 minutes, or until heavily caramelized. Remove the steak from the grill and set aside as you remove the grill grate to spread the soaked smoking chips over the hot charcoal. Replace the grill grate and the tri-tip, this time on the cooler side of the grill and replace the lid. Let the tri-tip cook and smoke, turning as needed, for ~15 minutes, or until the internal temperature of the thickest part reaches 135°-140°F. Once the meat reaches the desired temperature, transfer to a cutting board and allow to rest, loosely covered with foil, for ten minutes, flipping the tri-tip five minutes in.
While the tri-tip is smoking and resting, make the peperonata. Add the diced peppers, onion and garlic to a saucepan with the ¾ cup EVOO and a pinch of salt and simmer, stirring occasionally, for ~20 minutes. Remove from the heat and stir in the vinegar. Chop the chives and oregano and stir into the pot.
Slice the ciabatta down the center, drizzle with olive oil, and lightly grill to toast, before transferring to a serving plate. Thinly slice the tri-tip against the grain and pile on top of the grilled ciabatta. Follow with a few spoonfuls of the peperonata and a sprinkling of arugula leaves. Finish the entire dish with one last drizzle of EVOO and a pinch of sea salt.