Saturday, January 8, 2011

Jalapeno Tri Tip - Free Range Beef (Organic)

Description
Jalapenos mixed with the other ingredients give a spicy and delicious jolt to a Tri Tip; the marinade is divine and marinating longer is better for more infusion of this great marinade. 

Ingredients
1 ½- 2 ½ Lbs. Tri Tip Beef Roast (Missouri Legacy Beef) 
5 medium/large Fresh Jalapeno peppers, (cut off the stems)
6 cloves, Fresh Garlic, peeled (adjust to taste)
1 ½ Tsp. cracked Black Pepper
1 Tbsp. coarse Sea Salt
1/4 cup Lime juice  
1 Tbls.Oregano

Preparation and Cooking
1.    Marinade:
1.1.  Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
1.2.  Place steak in a large resealable plastic bag. Pour marinade over the steak, and tumble to coat. Seal bag; marinate in the refrigerator 6 – 24 hours.
2.    Cooking the Tri-Tip:
2.1.  Preheat Big Green Egg for high heat; indirect (plate setter legs UP, Grid with Drip Pan) I usually lightly oil the grill grate.
2.2.  Drain and discard marinade. Cook Tri-Tip to desired temperature (I recommend using a continuous monitoring style thermometer) to approximately 125 degrees internal or to your desired doneness.  
2.3.  Remove and let rest for 15 minutes.  Slice across the grain and serve.  Makes approximately 6 Servings, Prep Time: 20 Minutes, Cook Time: Approximately 60 Minutes indirect; cook to temperature not time!

3 comments:

  1. JimJanuary 10, 2011 at 2:22 PM

    Looks great! How high is high heat indirect? (400?)

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  2. AnonymousJanuary 16, 2011 at 8:08 PM

    Hi Tony,
    I cooked it today. As I could not find tri tip in Mexico City, I used a cut called "vacio" or "entrana" I think is simmilar to skirt steak. I did it direct, 2'' ring rise as I was running out of coals. It was delicius. I did not disposed of the marinade (I cook it for 10 minutes and use it as a sauce) I added 2 TSP of EVOO ti de marinade. I am a big fan and big egger (may be the only in Mx City)
    Juan Agraz jagraz@stepan.com

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  3. TweevJanuary 23, 2011 at 9:27 PM

    Hi Tony,
    I made this tonight and unfortunately was a little disappointed. I've been making it 'Morro-bay Rich' style and was looking for something different.

    I was surprised that I got zero heat from the marinade into the tri-tip. It was still great though. I used fresh cilantro and parsley in place of the oregano. Perhaps I should have left as much marinade as possible on the tri-tip prior to throwing it on the grill?

    I smoked it for about 1:15 with red-oak prior to doing the reverse sear. That always seems to work well for me.

    Thanks for the cookbook! Keep on egging.
    --Tweev
    egghead1@hotmail.com

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