tri-tip

with bellpeppers

Preparation: 10 minutes/BBQ: 25 minutes
Core temperature 47-48 degrees
BBQ temperature 225 degrees
Indirect/direct

Quick step by step guide

Step 1: Take a measuring cup and mix the wine, olive oil, pepper, honey and finely chopped garlic. Put the tri-tip in an airtight bag and pour in the mixture. Leave to marinate in the refrigerator for at least 24 hours.

Step 2: Cut the top of the bellpeppers, remove the seeds. Fill with goat cheese, then crushed walnuts, the honey and finally the thyme.

Step 3: Remove the tri-tip from the bag and dry it well. Heat your BBQ to 225 degrees direct heat.

Step 4: Put the tri-tip on the bbq. Prevent flare ups by closing the lid. Turn it every minute so that it does not burn. If the meat is halfway to a nice brown crust, you put the bellpeppers on the grill. If the tri-tip has a nice crust remove it from the heat.

Step 5: Now prepare your bbq for indirect heat and put the tri-tip and the bellpeppers back. Check the core temperature every 5 minutes to 47-48 degrees. Let the meat rest for 10 minutes, then slice it across the grain.

Explanation guide with pictures

Step 1

We are going to marinate the tri-tip for a t least 24 hours, so keep that in mind. For the marinade we use 360 ml of red wine (exactly half a bottle). Do not use expensive wine. We need 60 ml of olive oil, 3 finely chopped cloves of garlic, 1 tablespoon of honey and some freshly ground pepper. pour everything into a measuring cup and stir itwell. Grab the zip lock bag and put the tri-tip in it. Pour the mixture into the bag. Put the bag with the tri-tip in the refrigerator for at least 24 hours.

Step 2

Take 2 large bellpeppers and cut the top out (see photos). Remove all seeds. Fill both openings with goat cheese. Crumble a few walnuts and put them on top of the goatcheese. Then pour some honey over the cheese and walnuts. Pick a few sprigs of thyme and sprinkle the bellpeppers.

Step 3

Remove the tri-tip from the refrigerator. Open the bag in the sink and take out the tri-tip. Put it on a plate and pat it dry on all sides. Meanwhile, heat your BBQ to 225 degrees direct heat.

Step 4

An exciting moment, we are going to grill the tri-tip. Put it on the grill with the fatcap down. Please note that flames can occur quite quickly. Always close the lid to extinguish the flames and prevent flare ups. Check after 2 minutes if the fatcap does not burn. Honey is present in the marinade and honey can blacken at high temperatures. Turn it every few minutes. When the tri-tip starts to become nicely brown, you put the peppers on for a few minutes. If they get a little bit black at the bottom, don’t worry. It will come off quite easily.

Step 5

If you are satisfied with the crust of the tri-tip, you may take it off. Prepare the BBQ for indirect heat. Immediately return the tri-tip and peppers. Check the core temperature of the tri-tip after 5 minutes. Remove everything when 48 degrees is reached. During the resting (about 10 minutes) the temperature will rise at least 7-8 degrees to medium-rare. Cut the meat across the grain, check it by looking at how the muscle runs and cutting it at the right angle. Serve nice thin slices with the grilled bellpeppers. Enjoy!

Grocery list

Tri-tip, between 1.0 and 1.5 kg
360 ml wine, 60 ml olive oil, 3 garlic cloves, 1 tablespoon of honey, ground pepper
1 large zip lock bag (airtight bag)
2 large bellpeppers, a bit of goatcheese, a few walnuts, 2 tablespoons of honey, 2 sprigs of thyme