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Peeled Tri-Tip 

Part steak, part roast, and 100% delicious. This lesser known cut of bison is sure to be the next big thing at your summer barbecue. Best of all, it might be the easiest tri-tip recipe out there!

 

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SERVES: 4

Roasting

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  1. Preheat oven to 425°F (220°C).

  2. Place the bison tri-tip on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast.

  3. Cook uncovered on high heat for about 20-25 minutes, until 130°F (55°C).

  4. Remove from oven, cover with foil and wait 10-15 minutes before carving. Resting brings up the temperature and allows the juices to be absorbed back into the meat, so they don’t spill out onto the cutting board.

 

Seasoning - This recipe is a simple paste made of olive oil, garlic, salt and black pepper, but any boldly flavored dry rub will work.

 

Broiling

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  1. Preheat the broiler then place the tri-tip on the unheated rack of a broiler pan.

  2. Broil 3 to 4 inches from the heat to desired doneness, using a meat thermometer (130°F / 55°C for medium rare).

  3. Transfer to a plate, cover, and let stand for 5 minutes before serving.

 

Carving - Carve the tri-tip against the grain, which can change directions in this cut. To solve this, slice the roast in two at the place where the grain changes direction, then carve each piece separately.

 

Bison Tri-Tip on the Grill

COOK TIME: 40 min   MARINATING TIME: 1 hour   TOTAL TIME: 40 min   SERVES: 6

Ingredients

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  • 6 garlic cloves chopped

  • 1/4 cup (56ml) oil

  • 4 teaspoons (20g) salt

  • 1/2 teaspoon (2.5g) whole black peppercorn

  • 2 1/2 pounds (1.13kg) tri-tip roast, with thin flat layer

 

Instructions

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  1. In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.

  2. Pat the tri-tip dry with paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat. 

  3. Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage with the garlic paste until it’s evenly coated. Set aside at room temperature for at least 1 hour. If marinating more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature. 

  4. For a gas grill without a smoker: Put 1/4 pound (114g) of water-soaked and drained oak or hickory chips in a foil pan and cover with aluminum foil. Poke holes in the foil to allow the smoke to escape. Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. Put the cooking grates in place. Turn on the grill, with all burners on high, and close the lid. When smoke appears, the grill is ready for the steaks.  (If your grill has a smoke box, follow the directions of the manufacturer). 

  5. Sear the flat side of the tri-tip, cooking directly over the heat with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the heat. This will take another 3 or 4 minutes; again, don't worry about a little char. 

  6. When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid. Cook to the desired temperature, the meat every 4 or 5 minutes; 20-25 minutes for 125°F (50°C), which is on the rare side of medium-rare; 25-30 minutes for 135°F (60°C) (on the medium side). Cooking time will vary according to the type of grill.

  7. Remove the roast to a platter and set aside for 10 minutes for the juices to settle. Carve the tri-tip fairly thinly against the grain. Spoon the carving juices over the meat.

 

Pairings

 

  • A Sangiovese or Nebbiolo should go nicely with the flavors that feature prominently in this recipe. Or get creative, and try a generous pour of smoky-smooth scotch whisky, on the rocks or straight. (This is not the time to make a cocktail—get that out of the way as an aperitif). A few wine producers to consider:

  • Sangiovese—Head to Chianti Classico, in Tuscany, Italy, and pick your favourite. Or look for always-reliable bottles from Antinori, Frescobaldi or Badia a Coltibuono.

  • Nebbiolo—Pio Cesare and Giovanni Manzone are always a good choice.

  • Scotch or Irish whisky—Try something from Caol Isla, maybe the Caol Isla 12, or Talisker, perhaps the Talisker 10.

 

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