Slow Roasted and Herb Crusted Tri Tip
For the Tri Tip
- One Beef Tri Tip 2 to 3 inches thick, weighing about 3 pounds
- 2 fresh rosemary sprigs
- 1 tablespoon coarse sea salt
- 3 tablespoons olive oil, or as needed
- 2 garlic cloves sliced thinly
- 1 lemon zest and juice
Preserved Lemon Chimi Churi
- 2 tbl capers
- 2 cup chopped Italian parsley
- 2 tsp chopped oregano (fresh)
- 2 each preserved lemons
- 1/2 tsp crushed red pepper
- 1 cups extra virgin olive oil
- 4 tsp lemon juice
- rinse capers in cold running water, pat dry and chop
- pick parsley, rinse under cold water, pat dry and mince then measure
- pick oregano, rinse under cold water, pat dry and mince then measure
- remove lemon from preserved water, cut into wedges and using a very sharp knife, place on a cutting board skin side down, run blade over lemon removing all pith and pulp (no white at all)
- mince lemon peel finely
- combine all ingredients together and stir
Remove the steak to room temperature 2 to 3 hours before cooking it.
Strip the leaves from the rosemary sprigs and chop them coarsely. Combine the rosemary, lemon zest and juice and salt in a mortar ( or blender) and crush them with a pestle to a coarse paste. Drizzle in enough of the oil, while continuing to grind the mixture with the pestle, until the mixture is thin enough to spread smoothly. Set aside.
Light a hardwood charcoal fire in a grill and place the grill rack about 4 inches from the heat. When the flames have died down and the coals are glowing bright red, place the steak over the heat. Allow it cook, without moving it, until the underside is well-browned 10 minutes. Turn the steak with tongs and cook until the second side is well browned and the meat is rare at the thickest part close to the bone. (If you like, you may judge the doneness of the steak with an instant reading meat thermometer. Insert the thermometer into the thickest part of the steak close to the bone. The steak is cooked rare when the thermometer reads 120° F.) Transfer the steak to a carving board. Rub a generous amount of the chimi churi into both sides of the steak and let it rest 5 to 10 minutes before carving.
Serve with generous amounts of preserved lemon chimi churi.