The beef tri-tip roast is a small, triangular, boneless cut of beef that comes from the bottom sirloin. It usually weighs one and a half to two and a half pounds, and is lean, tender and flavorful and has little waste.
1tri-tip roast (Aaron prefers Salt & Time Butcher Shop & Salumeria)
Kosher salt and coarse black pepper, to taste
5juicy limes, halved
Ripe avocados, peeled and sliced
Salsa of choice
Aaron Franklin's Grilled Tri-Tip Roast Directions
Let the tri-tip come to room temperature, lightly coat it with olive oil and lightly apply salt and pepper.
Get the grill going with charcoal and, when the coals are ready, spread them to a thicker layer on one side of the grill and a thinner one on the other. Place the preferred hardwood to the side of the coal bed (for smoke).
When the grill is at a medium heat (when you can hold your hand 1 inch above the grate for 2 seconds), place the tri-tip on the grill with the thicker end over the hotter side of the grill. Flip the roast every minute and squeeze lime juice on the meat (place spent lime halves on the grill) until the desired doneness is achieved (Aaron prefers medium-rare, or when the internal temperature is between 125 and 130 degrees).
Remove the tri-tip from the grill and let it rest for 10 to 15 minutes. Slice it against the grain and eat it on tortillas with avocado, salsa and a squeeze of grilled lime, or whatever else you may find in your fridge!
Supplies: Grill and charcoal chimney, natural lump charcoal and preferred type of hardwood (Aaron likes oak).