Grilled Tri Tip with Horseradish Cream
March 26, 2014
A local speciality in Santa Maria, California, tri-tip was virtually unknown in other parts of the country until recently when it began popping up in grocery stores nationwide. A triangle shaped cut from the rear of the cow that is also known as the bottom sirloin, tri-tip is best when cooked hot and fast over until medium rare then sliced against the grain.
Today we’re firing up the grill for a Montreal-style steak season rubbed tri-tip, grilled quickly over direct heat then moved to a cool portion of the grill to allow the smoke to really ramp up the live fire flavor. To finish it off, the tri-tip is sliced thin then served on rolls with a zesty horseradish cream sauce.
1 tri tip roast, approximately 4lbs.
Montreal style steak seasoning (recipe follows)
Horseradish cream sauce (recipe follows)
6 onion rolls sliced and toasted
Prepare grill for two zone cooking, adding your favorite smoking wood in order to create a deep, smoky flavor when cooking. Season tri tip liberally with Montreal-style steak seasoning. Place tri tip on the hot side of the grill and grill for approximately 4 minutes per side to form a nice crust.
Move the tri tip to the cooler side of the grill, cover and allow the tri tip to cook until it reaches an internal temperature of 130 degrees for medium rare, approximately 20 minutes. Remove the tri tip from the heat and allow it to rest for 10 minutes before slicing and serving on onion rolls with horseradish cream sauce.
Montreal-Style Steak Seasoning
2 tbsp. Kosher salt
½ tbsp. cracked black pepper
2 tsp. dried onion flakes
1 tsp. granulated garlic
1/2 tsp. ground coriander
½ tsp. ground thyme
½ tsp. ground rosemary
½ tsp. crushed red pepper flakes
Blend ingredients together in a small bowl and set aside until ready to use.
Horseradish Cream Sauce
½ cup sour cream
¼ cup prepared horseradish
½ tbsp. lemon juice
Salt and pepper to taste
Blend sour cream, horseradish and lemon juice together in a small bowl. Add salt and pepper to taste and refrigerate until ready to use.