Beautifully seared Tri Tip with a simple salt and pepper crust is sliced in to thin, juicy slivers, then combined with a fresh Thai-influenced noodle salad and punchy peanut dressing to create the delicious, light summer dish.
Two-zone grilling results in a superb BBQ tri tip – charred and smoky on the outside, and blushing pink and tender on the inside. The fresh salad is brought to life with the nutty, zesty and spicy notes of the dressing. Experiment with the amount of chilli to suit your personal tastes!
700-800g Greenlea Beef Tri Tip
1 tbsp salt
1 tbsp fresh, coarsely ground pepper
Thai Noodle Salad
100g dried vermicelli
1 red capsicum, thinly sliced
1 large carrot, julienned
1/2 red onion, finely sliced
100g snow peas, sliced diagonally
1 small bok choy, finely sliced
1/3 cup chopped peanuts
1/2 cup mint, finely sliced
1/2 cup coriander, finely sliced
Spicy Peanut Lime Dressing
2 tbsp fish sauce
2 tbsp brown sugar
2 tbsp lime juice
2 tbsp good quality smooth peanut butter
2 tsp soy sauce
1/2 tsp sesame oil
1 tsp ginger, crushed
1 tsp garlic, crushed
1 red chilli, finely sliced
Prepare the beef tri tip by placing it on a board and trimming any uneven sinew or fat. Pat the surface of the meat dry with paper towels, then drizzle lightly in olive oil and rub all over the meat. Mix the kosher salt and pepper together in a small bowl, then rub the mixture evenly over the oiled tri tip.
Set up a BBQ grill for two-zone cooking:
Charcoal – heat coals using a chimney, then pour them carefully on to one side of the charcoal grate only, then replace the cooking grate
Gas – preheat the grill using the burners on one side of the grill only
Place the tri tip on to the indirect side of the grill (the side without burners on/hot coals below) and insert a BBQ thermometer if you are using one, then replace the lid.
Cook the tri tip indirectly for 35-45 minutes, until an internal temperature of 48°c is reached. Once this temperature has been reached, remove the meat from the grill to rest.
Increase the BBQ heat to a high temperature and add the tri tip back to the grill over the direct heat side. Sear the beef all over, using tongs to move and turn the beef to ensure an even char on all sides. Be careful not to leave the beef in one spot for too long. Once nicely charred, remove it from the grill to a clean board and rest for 10 minutes.
While the beef is cooking, prepare the noodles for the salad by soaking them in a bowl of boiling water for 5-10 minutes, until just tender, then drain and place in a large bowl. Add the capsicum, carrot, red onion, snow peas, bok choy, peanuts and chopped herbs to the noodles and toss well to combine.
Mix together all the peanut dressing ingredients in a small bowl or jar and pour 2/3 of it over the noodle salad, gently mixing until well combined.
Take the rested tri tip and cut against the grain, into thin slices (beware that tri tip can have two angles of grain where it splits in the middle, so you may need to adjust your slices as you work through the cut).
To serve, place a generous portion of salad on to a bowl or plate, add a portion of sliced tri tip, drizzle over some of the reserved dressing, and if you wish, garnish the salad with a sprinkle of chopped peanuts, torn coriander leaves, and for an extra hit of heat, sliced chilli.