One of my mostest-favoritest things to grill are tri-tip roasts. Tri-tips are really a west coast cut of meat, although they are finally showing up on the eastern seaboard. Tender, juicy, and lots and lots of flavor.
I did a fairly standard take on a Santa Maria rub and then brushed it with a mustard and vinegar sauce while it was grilling. It came out spicy-good. At the last minute I realized Nonna wasn’t going to go for either the beans or the beef, so she got a chicken cutlet.
The beans were Phoebe’s famous baked beans – the only ones I’ve made for years, now… And french fries because I didn’t feel like going to the store just for a couple of potatoes. I’m lazy like that…
Phoebe’s Baked Beans
- 1/2 cup minced shallots
- 1 tablespoon ground cumin
- 1 tablespoon minced garlic
- 1/2 cup tomato puree (I use tomato paste – I never have puree in the house!)
- 1 tablespoon canola oil
- 1/4 cup honey
- 1/4 cup cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 2 chipotle chiles, canned in adobo sauce, seeded and chopped
- 2 (28-ounce) cans baked beans
Preheat oven to 300°.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add remaining ingredients (except beans.). Reduce heat; simmer for 10 minutes, stirring occasionally.
Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.
And the rub and marinade…
Tri Tip Spice Rub
- 2 tsp garlic powder
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 1/2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp celery seed
- 1 tsp dried rosemary
- 1/4 tsp Guamanian boonie pepper (or cayenne)
Mix all ingredients together and rub liberally on tri tip roast. Cover and let stand in refrigerator about 4 hours.
- 1/3 cup red wine vinegar
- 1/3 cup neutral oil
- 1/2 tsp dijon mustard
Brush on roast while it is grilling, turning every 4 or 5 minutes and applying more.
It came out spicy-good. And it’s going to make some great sandwiches tomorrow!