Grilled Tri-Tip with Cilantro-Lime Sauce
By Matthew Fairman & Amanda LuchtelPublished on July 4, 2023
Time
1¾ hours, plus 12 hours salting time
Yield
Serves 4 to 6
Ingredients
Tri-Tip
2 teaspoons coriander seeds 2 teaspoons black peppercorns 2½ teaspoons kosher salt 2 teaspoons sugar 1 teaspoon granulated garlic 1 (2-pound) beef tri-tip roast, trimmedCilantro-Lime Sauce
⅓ cup heavy cream ⅓ cup dry white wine 1 shallot, sliced thin1 teaspoon kosher salt ¾ cup (¾ ounce) coarsely chopped fresh cilantro leaves and stems2 jalapeño chiles, stemmed and coarsely chopped (½ cup)1 tablespoon grated lime zest plus 2 tablespoons juice (2 limes)2 garlic clovesBefore You Begin
Tri-tip can be labeled tri-tip steak or tri-tip roast. If you don't have a spice grinder, place the coriander seeds and peppercorns in a zipper-lock bag and crush them with a rolling pin or the heel of a skillet. We offer the weight and volume of the cilantro here because without enough cilantro, the sauce will not achieve the proper texture. Note that timing and temperatures differ for charcoal and gas grills to account for differences in carryover cooking. We recommend using a probe thermometer with an alarm to determine doneness precisely. If you don't have one, you can use a quick-read thermometer, but do not leave the grill uncovered for too long; the cooking time may need to be extended if heat is lost while temping the meat. For a milder sauce, remove the ribs and seeds from the jalapeños.
Instructions
- Process coriander seeds and peppercorns in spice grinder until coarsely ground; transfer to small bowl. Stir in salt, sugar, and granulated garlic. Sprinkle tri-tip all over with spice mixture. Wrap tri-tip tightly in plastic wrap and refrigerate for 12 to 24 hours.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Insert probe thermometer into thickest part of tri-tip. Place tri-tip directly over coals on charcoal grill or over primary burner on gas grill and cook until well-browned on both sides, 5 to 7 minutes per side. Transfer tri-tip to cooler side of grill. Cook, covered, until meat registers 125 degrees on charcoal grill, 20 to 30 minutes, or 130 degrees on gas grill, 30 to 40 minutes (target temperatures differ between charcoal and gas to account for differences in carryover cooking). Transfer tri-tip to carving board and tent with aluminum foil. Let rest for 10 minutes.
- Meanwhile, bring cream, wine, shallot, and salt to boil in small saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture is reduced to scant ½ cup, 10 to 15 minutes. Let cool slightly (do not chill), about 15 minutes.
- Transfer cream mixture to blender. Add cilantro, jalapeños, lime zest and juice, and garlic and process until smooth, 1 to 2 minutes. Season with salt to taste. Slice tri-tip thin against grain. Serve with sauce.
for the tri-tip
for the cilantro-lime sauce
Time
1¾ hours, plus 12 hours salting timeYield
Serves 4 to 6Ingredients
Tri-Tip
Cilantro-Lime Sauce
Test Kitchen Techniques
Ingredients
Tri-Tip
Cilantro-Lime Sauce
Test Kitchen Techniques
Ingredients
Tri-Tip
Cilantro-Lime Sauce
Test Kitchen Techniques
Why This Recipe Works
For this lean Santa Maria–style cut, we salted the tri-tip overnight to season the meat all the way through, tenderize it, and help it retain juices. To season the meat, we chose a combination of spicy black peppercorns, bright and lemony coriander, and granulated garlic, all coarsely ground and mixed with a bit of sugar to help make a flavorful crust. To achieve a lightly charred exterior and even medium in the center, we pushed all the coals to one side of the grill, creating a hotter zone for searing and a cooler one for gently bringing the meat up to temperature. A creamy cilantro-lime sauce was rich enough to stand up to the meaty tri-tip but light enough for summertime.
Before You Begin
Tri-tip can be labeled tri-tip steak or tri-tip roast. If you don't have a spice grinder, place the coriander seeds and peppercorns in a zipper-lock bag and crush them with a rolling pin or the heel of a skillet. We offer the weight and volume of the cilantro here because without enough cilantro, the sauce will not achieve the proper texture. Note that timing and temperatures differ for charcoal and gas grills to account for differences in carryover cooking. We recommend using a probe thermometer with an alarm to determine doneness precisely. If you don't have one, you can use a quick-read thermometer, but do not leave the grill uncovered for too long; the cooking time may need to be extended if heat is lost while temping the meat. For a milder sauce, remove the ribs and seeds from the jalapeños.
Instructions
- Process coriander seeds and peppercorns in spice grinder until coarsely ground; transfer to small bowl. Stir in salt, sugar, and granulated garlic. Sprinkle tri-tip all over with spice mixture. Wrap tri-tip tightly in plastic wrap and refrigerate for 12 to 24 hours.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Insert probe thermometer into thickest part of tri-tip. Place tri-tip directly over coals on charcoal grill or over primary burner on gas grill and cook until well-browned on both sides, 5 to 7 minutes per side. Transfer tri-tip to cooler side of grill. Cook, covered, until meat registers 125 degrees on charcoal grill, 20 to 30 minutes, or 130 degrees on gas grill, 30 to 40 minutes (target temperatures differ between charcoal and gas to account for differences in carryover cooking). Transfer tri-tip to carving board and tent with aluminum foil. Let rest for 10 minutes.
- Meanwhile, bring cream, wine, shallot, and salt to boil in small saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture is reduced to scant ½ cup, 10 to 15 minutes. Let cool slightly (do not chill), about 15 minutes.
- Transfer cream mixture to blender. Add cilantro, jalapeños, lime zest and juice, and garlic and process until smooth, 1 to 2 minutes. Season with salt to taste. Slice tri-tip thin against grain. Serve with sauce.
for the tri-tip
for the cilantro-lime sauce
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