This meal was the perfect storm – I had just finished reading Ruhlman’s Twenty, my new High-Que stainless grill grate had just arrived, and my dear wife wanted a salad for dinner.
Stand back, I’ve got this covered…
1 tri-tip roast
3-4 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper
Combine the salt, garlic, and pepper in a small bowl and rub it into all sides of the roast. Go heavy, you want a nice, salty crust on the roast.
Let the roast sit at room temperature while you set up the grill for a direct cook over high (700°F+) temperature. Once the grill is ready, insert your cooking grate and let it sit for 15 minutes to make sure it is nice and hot.
Put the roast on the grate and sear for a minute on each side (tri-tips are typically thick enough that there are 3 sides), then cut the heat to 550°F by closing the draft vents and cook for another 3 to 5 minutes on each side until it reaches 130°F internal.
Remove from the grill, let rest for 10 minutes before slicing across the grain into thin slices.
Lemon-Pepper Vinaigrette, Caesar variation adapted from Ruhlman’s Twenty
6 tablespoons lemon juice
2 large egg yolks
4 large garlic clove, smashed with the flat side of a knife
2 anchovies, or 1 teaspoon of anchovy paste, or 1 to 2 teaspoons of Thai fish sauce
1 cup olive oil
1 teaspoon dried tarragon
1 teaspoon Kosher salt
1 1/2 pounds romaine lettuce, chopped
1 dozen cherry tomatoes, halved
1 tablespoon grated Parmesan cheese, in vinaigrette
Assorted herb snippings (whatever your wife brings you – fennel and chives, in this case)
1/2 cup grated Parmesan cheese, for topping
Freshly ground black pepper to taste
While the roast is resting, make the vinaigrette and assemble the salad.
Put the garlic and salt in a blender and pulse to mince the garlic. Add the lemon juice, egg yolks, tarragon, 1 tablespoon of the cheese, and anchovies. Blend to combine. With the blender running, pour in 2 or 3 drops of the oil, then continue pouring the oil in a thin stream until all the oil is emulsified into the vinaigrette. Taste and season with pepper and more salt if needed.
Toss the lettuce, tomatoes, and herbs together in a bowl.
Assemble the plate with a layer of salad, a drizzle of vinaigrette, some Parmigiano-Reggiano, and top with slices of tri-tip.
Grilled meat and a fresh salad – I can see some version of this showing up on our dinner table a lot this summer. The tri-tip was very tasty with a charred, salty crust and a juicy medium-rare interior. Ruhlman’s dressing recipe makes a very light, lemony caesar that paired perfectly with the rich, meaty tri-tip.
6-ounces of tri-tip is 9 Weight Watchers points and 390 calories. The salad is free, so go light on the vinaigrette and it’s a decent meal.
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