Smoked Tri Tip with Pickled Shallots and Smashed and Smoked Cauliflower on a Buttered Telera Roll

Total Time:
4 hr 40 min
Prep:
1 hr 30 min
Inactive:
2 hr 10 min
Cook:
1 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Pickled Shallots:
  • 1/2 cup red wine vinegar
  • 3 tablespoons granulated sugar
  • 1 1/2 tablespoon kosher salt
  • 2 cups thinly sliced shallots sliced (2 to 4 shallots)
  • 1 serrano chile, seeded if desired and cut into thin strips
  • Smoked Tri Tip:
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 1/2 tablespoon dried parsley
  • 1/2 teaspoon granulated garlic powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 2 pounds tri-tip beef, cleaned leaving a 1/8- to 1/4-inch fat cap
  • 3 cups applewood chips, soaked in water for at least 30 minutes
  • 4 brioche rolls, buttered and toasted
  • Smashed and Smoked Cauliflower, recipe below
  • Smashed and Smoked Cauliflower:
  • Kosher salt
  • 1 head cauliflower, stem trimmed and cut into large florets
  • 3 cups applewood chips, soaked in water for at least 30 minutes
  • 3/4 cup ricotta
  • 2 tablespoons roasted garlic (about 2 cloves)
  • 2 ounces melted butter
  • Freshly ground pepper
Directions
Smoked Tri Tip:

For the shallots: Place 1/2 cup water, the vinegar, sugar and salt into a small saucepan and bring to a simmer. Pour the mixture over the shallots and serrano in a bowl and stir to coat. Cool to room temperature, 15 to 20 minutes.

For the tri-tip: In a small bowl, combine the chili powder, sugar, parsley, garlic, mustard, sage, thyme and cayenne. Score the fat cap with 1/2-inch slits. Rub the tri tip with the spice mix, then cover and let it sit 2 hours to overnight.

Line a roasting pan with foil, place the woodchips on top and place on the stove over medium-high heat. Make sure the woodchips start smoking, it may take 6 to 8 minutes depending on how much water the wood absorbed. Place a roasting rack on top of the chips and line with another piece of foil, cutting slits in it to allow some of the smoke to escape. Place the tri tip on the foil-covered rack, then cover with a lid or seal tightly with foil. Smoke for 50 minutes. Let rest for 10 minutes before slicing.

For the sandwich build: Schmear your toasted and buttered roll with some smoked cauliflower. Top with the beautiful tri tip, and garnish with the pickled shallots.

Smashed and Smoked Cauliflower:

Fill a large saucepot with salted water and bring to a rolling boil. While the water comes to a simmer, prepare an ice bath.

Drop the cauliflower into the simmering water and blanch until slightly tender, 3 to 5 minutes. Remove and immediately plunge into the ice bath. Drain and dry completely.

Line a roasting pan with foil, place the wood chips on top and place over medium-high heat. Make sure the woodchips start smoking; it may take 6 to 8 minutes, depending on how much water the wood absorbed. Place another piece of foil over the smoking chips and a roasting rack on top. Place the cauliflower on the rack, cover with a lid or seal tightly with foil, and smoke for 3 minutes.

Remove the cauliflower from the smoker and transfer to a food processor along with the ricotta, garlic and melted butter. Process until almost smooth, and season with salt and pepper.


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