'Wood Smoked' Tri-Tip with a Thyme Garlic Sauce
This was a big crowd pleaser in our house, even with the kids! This simple and delicious dish is extremely juicy and flavorful. A must for family or single dinners.
3 Tb fresh thyme leaves
2 garlic cloves, peeled
1 1/2 tsp dried oregano
1 tsp kosher salt
2 Tb fresh lemon juice
1/2 cup extra-virgin olive oil
1 well-trimmed 2 1/2 pound tri-tip beef roast
3 cups oak, mesquite wood chips, soaked in water 1 hour and drained
Blend thyme leaves, garlic cloves, dried oregano, and course salt in mini processor until garlic is finely chopped. With processor running, gradually add lemon juice, then olive oil. Season herb sauce to taste with pepper and transfer to bowl. Let chill to room temp.
Sprinkle roast generously on both sides with salt and freshly ground black pepper. Let stand at least 30 min.
Prepare barbecue (med-high)
Wrap wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over. Cover grill and cook until thermometer inserted into thickest part of roast registers 128 degrees-135 degrees for medium rare, turning roast occasionally, about 13 minutes.
Let roast sit for 10 minutes and thinly slice across grain. Serve and drizzle sauce over roast.
Recipe adapted from Epicurious