Throwing down some of the finest all-American tri tip beef! These Santa Maria-style tri tips were seasoned with roasted dried garlic and onion, kosher salt, black peppercorn and a pinch of brown sugar. Slowly smoked then reverse-seared to medium-rare perfection. Finished with a roasted heirloom tomato. Enjoy! 3-4 medium sized tomatoes tossed in olive oil, salt and pepper 1 bunch each fresh cilantro and parsley 2-3 garlic cloves, minced 2 shallots, finely chopped 1 red chili, seeded and chopped 1/2 cup olive oil 3 tablespoons red wine vinegar Juice and zest of one lemon 2-3 pinches crushed red pepper 2 large tri tip beef roasts Roasted granulated garlic Dried oregano, parsley, and thyme leaves Kosher salt and fresh ground peppercorn, to taste Ignite a full chimney of Kingsford charcoal briquets. Once glowing and ashed over, empty onto one side of the grill floor, creating a 2-zone cooking surface. Prepare the salsa by roasting the tomatoes over indirect heat for 15 minutes, then char evenly directly over the coals. Finely chop the tomato and fold together with all remaining prepared ingredients. Drain excess liquids after resting for 20 minutes. Set aside. Season tri tip aggressively and place over indirect heat, flipping and rotating intermittently until 110F in the thick of the roast. Slide the steaks over to the hotter, directly heated grill grates, searing all sides until 125F internal. Remove from the heat and rest under cover for 7-10 minutes. Carve on the bias, against the grain. Simply dress with the salsa and serve. #kingsford #kingsfordcharcoal #steak #steaks #steaklovers #steaklover #steakporn #beef #tritip #chimichurri #firecooking #outdoorcooking #openfirecooking #grill #grilling #grilled #barbeque #bbq #barbecued #firemakeseverythingbetter 🔥🔥🔥#LiveFireRepublic @LiveFireRepublic🔥🔥🔥