Plate cost based on yield at top
This classic Central California dish is a perfect complement to the deep flavor and marbling of a grass fed tri tip. The slower and lower it is cooked, the juicier the finished product. Don’t forget to rest the beef at least 10 minutes.
For Dry Rub
- 2 t kosher salt
- 2 t black pepper, freshly ground
- 2 t garlic powder
- 2 t paprika
- 1 t onion powder
- 1 t rosemary, dried
- 1/4 t cayenne pepper, or to taste
For Wet Mop
- 1/3 C red wine vinegar
- 1/3 C vegetable oil
- 6 garlic cloves, minced
- 1 T Dijon mustard
2 C Pico de Gallo
12 EA Bollilo Rolls
- Mix all ingredients for dry rub together and coast tri tip on all sides. Place in a sealable container and refrigerate for 4-24 hours, covered.
- Combine the wet mop ingredients together and reserve with a heat resistant brush. Prepare a fire with mesquite natural charcoal or cured logs. Remove meat from refrigerator and let come to room temperature.
- Place tri tip on the grill and brush with wet mop. Cook meat over medium heat, turning from time to time and coating with wet mop until cooked and evenly caramelized on all sides.
- Cook beef until the internal temperature is approximately 130 degrees. Remove from grill and let rest, then slice thin against the grain.
- Serve sliced beef with pico de gallo and rolls for guests to serve themselves.