Wood-Smoked Tri-Tip With Sicilian Herb Sauce
Serves 6
3 tablespoons fresh thyme leaves
2 garlic cloves -- peeled
1/2 teaspoons dried oregano
1 teaspoons coarse kosher salt or -coarse sea salt
2 tablespoons fresh lemon juice
1/2 cups extra-virgin olive oil
1tri-tip beef roast well-trimmed 2 1/2- to 2 -3/4-pound
3 cups oak -- mesquite, or hickory -wood chips, soaked
The simple herb, lemon, and garlic sauce is called salmoriglio in Sicily.
Blend thyme leaves, garlic cloves, dried oregano, and coarse 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. DO AHEAD Can be made 1 day ahead. Cover and
chill. Bring to room temperature before using. Sprinkle roast generously
on both sides with salt and freshly ground black pepper. Let stand at
least 30 minutes and up to 2 hours. Prepare barbecue (medium-high heat).
If using gas grill: Wrap wood chips in foil; pierce foil all over with
fork. Remove top grill rack, place foil packet directly on burner, and
replace grill rack. Place roast over packet and grill uncovered 6 minutes
(wood in foil will begin to smoke). Turn roast over. Move to spot on grill
where heat is indirect and medium-hot. Cover grill and cook until
thermometer inserted into thickest part of roast registers 128F to 135F
for medium- rare, turning roast occasionally, about 13 minutes. If using
charcoal grill: Sprinkle wood chips over coals and place roast on rack.
Cook roast uncovered 7 minutes. Turn roast over. Move roast to spot on
grill where heat is indirect and medium-hot. Cover grill and cook until
thermometer inserted into thickest part of roast registers 128F to 135F
for medium-rare, turning roast occasionally, about 13 minutes. Transfer
roast to platter. Let stand 10 minutes. Thinly slice roast across grain.
Serve, passing sauce separately.
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