Okay, so yesterday I decided to tackle a beef tri-tip. I’ve grilled them before, but this time, I wanted to really nail a killer sauce to go with it. Let me tell you, the process was a bit of a rollercoaster, but the end result? Totally worth it.
The Prep Work
First things first, I grabbed my tri-tip from the fridge. It was a decent size, about 2.5 pounds. I patted it dry with some paper towels – this is key for a good sear later. Then, I whipped up a simple dry rub. Nothing fancy, just:
- Salt (plenty of it)
- Black pepper (freshly cracked, of course)
- Garlic powder
- Onion powder
- A touch of smoked paprika for some color and smoky flavor
I rubbed that mixture all over the tri-tip, making sure to get every nook and cranny. Then, I wrapped it tightly in plastic wrap and tossed it back in the fridge for a few hours. The longer it sits, the better, but I was hungry, so a few hours had to do.
The Sauce Journey Begins
Now, for the sauce. This is where things got interesting. I started with a base of beef broth, about a cup. I poured that into a saucepan and added some red wine – maybe half a cup? I didn’t measure, just eyeballed it. I brought that to a simmer and let it reduce a bit, to concentrate the flavors.
Then, I threw in some chopped shallots and a few cloves of minced garlic. I let those cook until they were soft and fragrant, stirring occasionally. Next up, a tablespoon of Dijon mustard for some tang, and a sprig of fresh rosemary from my little herb garden. I also added a splash of Worcestershire sauce for that umami kick.
The “Oops” Moment
Here’s where I almost messed up. I decided to add a bit of balsamic vinegar for extra depth. I poured in a little too much, and the sauce became way too acidic. Panic! I tasted it and almost gagged. Too vinegary!
To fix it, I grabbed some brown sugar and sprinkled in a pinch. I stirred it in, tasted again, and… still too acidic. I added another pinch, and another, until the sweetness finally balanced out the vinegar. Crisis averted!
Finishing Touches
Once the sauce was back on track, I let it simmer for another 10-15 minutes, until it thickened up slightly. I removed the rosemary sprig and gave it a final taste. Perfect! It was rich, savory, with a hint of sweetness and a nice tang.
I took the tri-tip out of the fridge and grilled it to medium-rare, getting a nice char on the outside. After letting it rest, I sliced it thinly against the grain and drizzled that glorious sauce all over it.
Seriously, the combination of the smoky, perfectly cooked tri-tip and that rich, flavorful sauce was amazing. Even with the near-disaster with the balsamic, it turned out to be one of the best tri-tips I’ve ever made. Definitely a recipe I’ll be making again!
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