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Author Notes: In tribute to the crazy, Dante quoting, Tuscan butcher Dario Cecchini I'm giving tri tip the Italian treatment. Even in the US it was, until recently, a West Coast specialty. Now they are catching up on the East Coast. In Italy however my impression is that this muscle mass is not seen whole but rather cut across the grain into cutlets and the like. However it does lend itself well to Tuscan style beef where Chianina race of the animal is renowned. —pierino
- 1 Tri tip roast, about 2 lbs
- 2 cloves garlic, split across the grain
- 1 tablespoon Maldon salt or other coarse sea salt
- 2 lemons, cut into quarters
- 3 rosemary branches
- olive oil
- real wood charcoal for your fire
- Rub the trip roast all over with the cut garlic
- Strp the leaves from one of the rosemary branches and chop coarsely. Cut some slits in in the meat and stuff the slits with the rosemary. Meanwhile soak the remaining branches in water.
- Rub the roast down with oil and sea salt
- Place the roast on your grill, indirect heat being best. Squeeze the juice from two lemon quarters directly on the roast.
- After about 15 minutes turn the roast and throw the wet rosemary branches directly on the coals. Squeeze more lemon on the roast
- Turn the roast at most two more times during cooking. Check for doneness with an instant read thermometer. When it reaches 140F take it off and rest on a platter tented with foil for ten minutes.
- Serve with sides such as grilled radicchio wrapped in guanciale or bacon; grilled zucchini, peppers or stuffed tomatoes. Mostarda might even be good that's usually served with bollito misto.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire