For dinner inspiration that combines simple preparation with big flavor, look no further than this BBQ grilled tri-tip with peppers and green onions. Thanks to subtle, but effective seasoning and a smoky essence from the grill, this recipe allows the quality of the ingredients to take center stage. With the perfect cut of meat and our signature BBQ spice blend, a casual evening of grilling out can instantly become fine dining.
1 whole tri-tip roast (about 2 ½ pounds)
4 tablespoons Market House BBQ spice
8-10 Anaheim peppers
2 bunches green onions (root end trimmed)
2 tablespoons extra virgin olive oil
Maldon sea salt
1. Cover the tri tip in the BBQ rub and massage thoroughly into the meat. Refrigerate and marinate for at least one hour or overnight. Remove the roast from the refrigerator 30 minutes before cooking and allow it to come to room temperature.
2. Preheat the grill to medium-high. Grill the tri-tip directly over the flame to develop a nice crust, about 5 minutes per side. Move to indirect heat and continue cooking until the internal temperature is 120°-125°. Remove from the heat and let the meat rest for 10 minutes.
3. Meanwhile, toss the peppers and green onions with the olive oil. Season with the Kosher salt and grill until tender and slightly charred. Squeeze the lime over the vegetables, and sprinkle with Maldon salt.
4. Thinly slice the tri-tip against the grain and serve on top of the vegetables. Finish with Maldon salt.