Beef tri-tip is an outstanding cut of beef because it is so tender, almost like a tenderloin, but it has more of the beef flavor. This is one that I grilled this Summer to slice and use in wraps.
The sauce is a variation of the classic Bearnaise sauce, usually I do the ’97 Joy of Cooking version. Instead of the traditional tarragon, I used charred green onions, smashed garlic, and smoked black pepper to flavor the sauce. I think this bolder flavor goes great with grilled beef.
If you don’t feel like putting together a double boiler or whisking egg yolks 6 to 8 minutes, I get it. You could always just doctor some good mayonnaise with chopped grilled green onions, minced garlic, and smoked pepper then then it out with a little chicken stock for something that’s close.
Using a fine finishing salt after the beef is sliced draws out the best flavor from the beef. This time I used a blend of Himalayan pink salt and black pepper from a specialty store. My Worcestershire sauce and shallot salt also goes very well with beef.
Grilled Beef Tri-Tip with Charred Green Onion Bearnaise
- 1 whole beef tri-tip
- 1 tablespoon black pepper
- 2 teaspoons kosher salt
- ¾ teaspoon granulated garlic
- 2 green onions
- Finishing salt
For the Bearnaise Sauce
- 3 tablespoons dry white wine
- 3 tablespoons white wine vinegar
- ¼ teaspoon smoked black pepper
- 1 clove garlic, peeled and smashed whole
- 3 egg yolks
- 1.5 tablespoons cold water
- ½ cup warm clarified butter
- Salt to taste
- Set up your grill for a two zone fire (one area directly above the coals and another area that is to the side of the coals. Preheat it to 450-500°f.
- Season the tri-tip all over with the black pepper, kosher salt, and granulated garlic.
- Sear the tri-tip directly over the hot coals for 3 to 4 minutes per side. If you want nice cross hatch marks, rotate the roast a quarter turn halfway through (1.5 to 2 minutes) on each side. Meanwhile grill the green onion until charred – about 1-2 minutes.
- Move the roast to the indirect heat side and let roast until the tri-tip hits an internal temperature of 125°f – about 45 minutes.
- Meanwhile, place a small skillet on a side burner or stove top. Add the wine, white wine vinegar, the two white ends of the green onion, the smashed garlic clove, and ¼ teaspoon of black ground pepper. Bring to a simmer and cook until reduced by 2/3rds (about 2 tablespoon remaining). Remove from heat.
- Place a double broiler with 1” of water on a grill side burner or stove top and bring to a simmer. I prefer to use a medium stock pot and a medium stainless steel mixing bowl stuck down into the pot as shown. This is easier to whisk than a double boiler.
- In the mixing bowl/double boiler top OFF OF HEAT, vigorously whisk the egg yolks and water until they are thickened and frothy – about two minutes. Don’t just stir, really whisk it as fast as you can. Now put the bowl/double boiler top BACK ON HEAT onto the double boiler and continue whisking until the mixture becomes sauce like in texture – about 4 minutes. Remove from heat.
- While continuously whisking, slowly drizzle in the warm clarified butter until it all has been blended in. Then blend in 2 tablespoons of the chopped green onion tops and black pepper. Taste and add salt as needed.
- Keep the sauce warm until ready to use. A warm thermos or insulated drink cup works well for this.
- When the roast hits your internal temp (125f for medium rare, 135f for medium), which should take from 45 minutes to close to 1 hour, remove from the grill and allow to rest for 5-10 minutes.
- Slice thinly, lightly sprinkle with finishing salt of your choice.
- You can serve as slices with some of the sauce or add lettuce, tomato, red onion, with a mission style tortilla to make wraps like we did.
|My weapon of choice this night was my Char-Broil Kettleman. I've used it for a year and a half now and it is my favorite non-kamado charcoal grill. It’s lightweight but has plenty of space, making it an ideal tailgate grill. It’s also priced so it won’t break the bank. I got mine for free as part of my sponsorship & compensation package but I would spend my own money on this in a heartbeat.|
|I fired up the grill with Char-Broil's new Center Cut Lump Charcoal. It’s easy to light and gets to temp fast. I bought a box at Lowe’s Home Improvement stores. Yeah I said “box”. It’s packaged that way so that rough handling in shipping and stocking doesn’t break it into a million little pieces. You can findout more about it at Char-Broil's website.|
|This tri-tip was HUGE weighing in at 4 pounds. You shouldn't have to clean it up too much, just trim off any exterior pieces of fat.|
|Don't season it until just before grilling. The salt will draw out moisture from the meat.|
|I set my grill up for a two zone fire. In a kamado grill I normally do a reverse sear because it's easier to get temps up than down. In a kettle grill I usually do sear THEN roast because the grill temperatures are easier to drop than raise them.|
|A quick sear directly over the coals - about 3-4 minutes per side with a quarter turn half way through for those pretty grill marks.|
|Since the ends are thinner than the middle, I point them away from the coals for even cooking during the roast portion. Of course you want your grill lid closed during the roast.|
A quick visual for you on the reduced wine and vinegar. It started out as 6 tablespoons and ended up like this. That is concentrated flavor.
Here's how to make a double boiler for the sauce. There is about 1 inch of water in the bottom pot and you keep the water just simmering, not boiling. It shouldn't touch the top bowl.
|When finished your sauce should coat the back of a spoon like this.|
|Towards the end of the roast, if your grill temp falls below 250f, just shift the roast back closer or even on top of the coals.|
|Ready to eat!|
|The TRU Infrared grill grates on the Kettleman create beautiful grill marks, don't you think?|
|Sliced thin and drizzled with the charred green onion bearnaise for a wrap.|
Here’s a tri-tip uhhhh tip: Only slice what you need when it’s hot and leave the rest of the roast whole. It’s easier to slice it thinly while the tri-tip roast is cold and firm. Then use a razor sharp slicing knife or slicer and shave the meat as thin as you can. This stuff makes amazing roast beef sandwiches or cheese steak sandwiches.
[FTC Standard Disclaimer] Char-Broil is one of my sponsors and I receive compensation for this post.