Grilling tri-tip in the Barrel makes it tender, seals in juices, and adds a delicious smokey flavor. Chef Marco and Chef Aubrey Niccoli created a perfectly seasoned, simple tri-tip recipe that showcases the natural flavors of this cut of beef. We’ve paired it with Jimmy’s Chimi, a hearty homemade chimichurri sauce that easily transforms a basic grilled steak into authentic Santa Maria BBQ.
How to Select the Perfect Tri-Tip Steak
Tri-tip naturally is a great cut of beef. It is cut from the bottom tip of the sirloin which makes it very tender. Tri-tip has very little fat and a vibrant meaty flavor. Select a steak that has some marbling, that fat adds flavor and helps make the meat tender. The grade of steak is also important. Top grade is called ‘Prime’, which may be the pricier cut and usually has the fat cap and silver skin trimmed off. Mid-grade is called ‘Choice’, also a delicious grade of tri-tip. The lower tier is ‘Select’, which doesn’t mean it’s bad, just that you will probably have to wield a knife and trim the excess fat and silver skin yourself. Remember, with less expensive cuts, you’re paying for that fat cap, which is waste, so it may be better to put your budget toward the best grade cut of beef so that you get the most bang for your buck. Lastly, look for a flat, even tri-tip cut. This means that the thickness is consistent throughout. If one end is thicker, it will cook slower and the thin end will cook faster and may char.
How to Grill Tri-Tip on a Burch Barrel
The best way to cook tri-tip is grilling it via Santa Maria style barbecuing, which a Burch Barrel does perfectly. First, prepare tri-tip steak by smothering it in olive oil, sprinkle it with Bad Larry’s Seasoning, then coat it in freshly cracked pepper. Refrigerate the beef for at least an hour. The seasoning will tenderize the sirloin and allow the spices to sink in and flavor the meat.
While it’s marinating in the fridge, start your Burch Barrel. Get the fire going to a medium heat or mid-track on your barrel setting. When ready to grill, place your tri-tip on the grate over direct heat and grill for 10-12 minutes per side. This seals in the natural juices, adding to the steak’s tenderness. Then, raise the Burch Barrel’s lid and grill grate up about a foot from the fire, and continue slow-cooking the beef until the internal temperature reaches 140 degrees F. This shouldn’t take long, the tri-tip will become even more tender and the robust smoke adds another savory layer of flavor.
Remove the meat from the grill and let it rest and cool for at least 10 minutes. This allows the internal juices to redistribute, ensures tenderness, and makes slicing the steak easier. Tri-tip is a delicious cut of beef and with Chef Marco and Chef Aubrey Niccoli’s seasoning combination, it will make your meal taste amazing and memorable.
Creating quick and easy Chimichurri sauce
The word chimichurri sounds complicated, but it’s very simple to make and adds such an amazing flavor to any cut of meat. Jimmy’s Chimi sauce will take your meal up about ten levels. So wow your family with this new Burch Barrel recipe. Chimichurri is an Argentinian BBQ classic and spreading it over any protein is a pro chef move. First, roughly chop the fresh parsley, cilantro, and onion, and put them in a food processor, chopper, or blender. Next, add all the spices on top of the veggies. Lastly, drizzle the olive oil and red wine vinegar over everything and blend! The consistency should be like a small chunky salsa. Spoon over top of the sliced tri-tip heartily. The flavor is guaranteed to make your taste-buds dance.
Tri-Tip & Chimichurri
1 cup of cilantro
1 cup of parsley
1/2 a red onion - diced
1 tsp of salt
1/2 tsp of pepper
2 tbs of garlic
1 tsp of Italian seasoning
1 tsp of crushed red pepper
2/3 cup of olive oil
4 tbsp of red wine vinegar
2 tbs of olive oil
2 tbs of pepper
1 tbs of Bad Larry's Party Salt
Combine all of the ingredients in a food processor or high speed blender until you have a desired consistency
Start the fire in your barrel and set to medium heat or mid track on your barrel
Coat Tri-Tip with olive oil then sprinkle with Bad Larry's and black pepper. Refrigerate to marinate for a minimum of one hour.
May Burch B. Recipes Place your meat on the grill over direct heat for 10- 12 minutes per side. Then raise your lid and grilling surface up 10-12 inches above the fire. Continue cooking until you reach an internal temperature of 140 degrees.
Rest for 10-15 minutes
Slice and finish with some chimichurri!