Beef tri-tip with dijon-horseradish sauce
This recipe is a keeper. You’ll love this cut with its slight marbling. Cook long and slow on a smoker if you like, or on indirect heat on a grill. Tri tip is available at most butcher shops. You can also substitute flank steak. Blackened Saskatchewan Steak Spice is available at many butcher shops around Saskatchewan or from the maker at http://www.jbsausagesupplies.com. They ship anywhere.
Serves 4 to 6
One whole 1 ½ to 2 lb beef tri-tip
Oil, for brushing
Blackened Saskatchewan Steak Spice (see note above)
Dijon-Horseradish Sauce
¼ cup EACH plain yogurt, Dijon mustard, prepared horseradish, and mayonnaise
salt and pepper, to taste
Remove the tri-tip from the fridge one hour before cooking. Trim off any silver skin, leaving a small amount of exterior fat.
Preheat the barbeque to high. Rub the meat on all sides with oil. Sprinkle with the steak spice, about 1-2 tbsp per side. Place over direct heat and sear each side for about 5 minutes. Remove the steak to an area of the barbeque that does not have a direct heat source (no coals or heat underneath). Close the lid and roast until the inside temperature of the meat reaches about 125°F. Remove the meat to a platter and cover loosely with waxed paper and then cover with a tea towel (this keeps the meat warm without further cooking it). Let rest 10 minutes, preferably 30 minutes.
To prepare the sauce, combine the yogurt, mustard, horseradish and mayonnaise. Season with salt and pepper. Refrigerate until ready to serve.
To serve the meat, cut thin slices on the diagonal across the grain. Serve with the sauce.
