Sunday, September 29, 2013
Tri-Tip Roast from the Grill
I needed a second red wine meal to finish the Domaine de la Solitude Cotes du Rhone discussed in the post just below this one and the market cooperated with a sale on tri-tip roast. It received a salt rub for two hours, was dried off and placed over direct heat on the grill. Four minutes is all it took for the first side, and it took another four for the second side. It was moved off the heat to a cooler section of the grill and the lid went on the grill for another five minutes. I don't think there is another beef roast that cooks as quickly as tri-tip. It rested for five minutes and was carved into thin slices. The slices in the picture were from the thicker and more rare end of the roast. The narrower end came out medium.
Strozzapreti with sour cream, cheese and lemon zest along with fresh tomatoes with olive oil and basil finished the meal. The wine was equally as good with the beef as it was with the lamb chops on the first night. Twenty-four hours under vacuum did nothing to harm it.
I also managed to snag the last bottle of this wine from the store where I bought the first bottle. It seems I wasn't the only one in this area who liked it.