Grilled Tri Tip with Chinese Black Bean Sauce
Serve with a side of Sriracha for a little extra kick. If you can’t find tri-tip, use a wellmarbled cut of sirloin or London broil. Budget ½ pound of meat per person.
2-3pound tri-tip
¾ teaspoon kosher salt Fresh ground pepper
2 teaspoons garlic powder
4 tablespoons Chinese black bean sauce or paste (use just enough to thinly coat both sides of the meat)
Instructions: Trim off any “silver skin” on the meat, or ask the butcher to do it for you. Sprinkle the salt, pepper and garlic powder evenly on both sides of the meat. Spread 2 tablespoons of black bean sauce over each side of the tri-tip (if you end up with a tri-tip that's smaller than 2½ pounds use less black bean sauce, closer to 3 tablespoons). Let the meat sit at room temperature while you preheat the grill on high. Reduce grill heat to mediumhigh and grill for about 7 minutes per side. Do not poke or push the meat while it’s grilling, as it will cause the juices to run out of the meat. If you’re using a charcoal grill, sear both sides over hot coals and then move the meat to indirect heat to finish cooking. Use a meat thermometer inserted in the thickest part of the steak to determine doneness: 120 degrees for rare, 130 degrees for medium rare and 140 degrees for medium. When you remove the meat from the grill, let it rest for about 10 minutes before slicing against the grain.