Summer is coming and so are the tacos, outdoor dinner parties and all the grilling!! So to kick it off… Tri-Tip Tacos for everyone!
Back in the days of being a private chef I would do a LOT of parties! Parties for 8, parties for 20, parties for 80. You name it. One of my private chef clients loved to entertain, and before I came into the picture she would usually just grab a few store bought tri-tips for events. She would put them out with salsa and guacamole and tortillas and call it a day. I, of course, took it to the next level, but also still paid tribute to the spirit of her ways.
After all, tri-tip is classic California dish. It’s a popular cut here that’s most often used for our California style of barbecue. It’s less low and slow and more quick and dirty on the grill. It totally works for this cut because it’s super tender and doesn’t need a lot of extra love to get it where you want it to go, just a simple rub and fire. Traditionally, tri-tip is barbecued over cherry oak chips and briquettes, but a gas grill will do the trick – easier in my opinion. Then it’s sliced or diced and served alongside salsa and guacamole so you can DIY your own Tri-Tip Tacos.
- 1 whole tri tip about 2 pounds
- 4 tablespoons All Things Meat
- Pico de Gallo
- Small Charred Flour Tortillas
- Shredded cheese or cotija cheese
- pickled jalapenos
- Trim silver skin off the trip tip but leave some of the fat.
- Massage the meat with the rub until fully covered and let rest at room temperature for 1 hour.
- Prepare a charcoal grill or gas grill to high. Place tri-tip on grill and sear one side well, 6 to 7 minutes making sure it doesn’t burn. Rotate the tri-tip and sear other side for about the same time. Reduce heat to medium-high or move the meat to a part of the grill that’s not over direct flames. Turn meat again and cook another 8 to 10 minutes. Flip and cook again for an additional 5-6 minutes. A 2-pound roast will need about 20 to 25 minutes total cooking time. Cook until an instant read thermometer reads 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
- Remove from the grill, let rest on a cutting board 10 to 20 minutes for the juice to redistribute.
- To serve, slice against the grain. Serve with pico, guacamole, and charred tortillas.