This tri-tip recipe from Williams-Sonoma’s On the Gril
l looked like an interesting change of pace as far as tri-tip goes. Instead of a dry rub this one used something called Olio Santo. It amounted to a marinade made with olive oil and chopped fresh herbs. After marinading the herbs are brushed of the meat and retained. The meat is started on medium-high direct heat and finished using indirect heat. The left over solids from the marinade are placed on top of the roast while it is cooked indirectly. This makes for a spicy crust and smells amazing while it is on the grill. The roast was surprisingly spicy, until I remembered the two tbsp. of red pepper flakes in the Olio Santo. If you like tri-tip, like spicy and are looking for a different way to make tri-tip this recipe will fill the bill. The GRILLED POTATO SALAD
recipe I made to go with it was the perfect side dish. Texas Toast with cheese rounded out the bill of fare.