1-2 1/2 lbs. tri-tip roast
Dry rub, Ted’s Butcherblock recommended
Basting sauce (see below)
1 cup pepper-tomato relish (see below)
Basting Sauce
(Makes 1/2 cup)
¼ cup vegetable oil
1 shallot - minced
1 Tbs. red wine vinegar
1 Tbs chopped Basil
2 cloves fresh garlic, crushed
Fresh black pepper
Mix all ingredients together.
Pepper–Tomato Relish
1/3 cup Balsamic vinegar
2 tsp fresh Oregano
2/3 cup extra virgin olive oil
1/4 cup roasted poblano pepper, diced
6 scallions, chopped fine
6 cups cherry tomatoes, halved
Salt & Pepper, to taste
Combine vinegar and oregano. Whisk in oil. Mix in poblano and scallions. Add tomatoes. Toss to coat. Season with salt and pepper to taste.
Coat tri-tip with dry rub and refrigerate for six hours. Remove roast from fridge and let rest at room temperature for 30 minutes prior to cooking. Heat grill.
Sear tri-tip over high heat for two minutes on each side, then cook over low, indirect heat, turning every 10 minutes. Baste roast with basting sauce after each turn. Cook for 40 minutes, until internal thermometer reaches 130˚ F. Remove from grill and let rest for 15 minutes. Slice against grain and serve with relish.
