Thursday, May 13, 2010

Tri-Tip Thursday!

This is one of our favorite cuts of meat! A great meat for the grill... Let the barbecue season begin! Using spice rubs is a great way (an easy way) to change up your grilling flavors! The weather is looking up so, I hope we're in for a lot more grilling in our future! Enjoy.

Scott's Tri-Tip Spice Rub (ground together in a mortar & pestle):
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. parsley flakes
1/2 tsp. Celtic grey sea salt
1/2 tsp. black pepper
1/2 tsp. mustard seed
1/4 tsp. crushed red pepper
1/4 tsp. ground sage
1/4 tsp. thyme

1.5 to 2 lb. Tri-Tip

Trim the tri-tip of all visible fat. Rub the spiced mixture all over the tri-tip. Heat your grill to a high temperature and sear the meat on both sides (about 4-5 minutes). Turn the barbecue down low, and leave the tri-tip on for about another 6 minutes per side. Our tri-tip was on the small side (not quite enough for a hungry family of 4), so cooking times will vary depending on the size of the meat. The internal temperature should be 145 degrees. (The temperature continues to climb after you take it off the grill... so allow for that, too.)

We served this with a side salad and some baked sweet potatoes (two varieties for color contrast). Hope you enjoy! :-)


Becca said...

Quick question:

How do I know the number of zone blocks when I make a casserole or frittata? Do I count all zone blocks for each Protein, carb, fat and then divide it by the number of servings? Does this make sense?

Thanks for all your help! :)

Kelly Greco said...

Yes Becca, that is exactly how I would do it. For example: the chorizo frittata, divided into 8 slices, each slice would be "approximately" 4F, 4P, <1C.
Hope that helps. :-)

Becca said...


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