Difficulty: Intermediate
Beef
Frank Campanella's Tri-Tip Steak and Queso
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Intermediate
Instructions
- Step 1: Preheat recteq to 400°F and place Sear Kit on the right side.
- Step 2: Trim any excess fat from the tri-tip, brush with avocado oil on all sides. Season liberally with BBQ dry rub and Chimichurri sauce.
- Step 3: Let tri-tip chill for 20-30 minutes in the fridge. In a cast iron pan, combine pico de gallo, BBQ sauce, and all the cheese, then place on the grill.
- Step 4: Stir occasionally until smooth, then remove. Avoid letting the queso reach a boil or it will become gritty and separate.
- Step 5: Once grill and Sear Kit are up to temperature brown the tri-tip on both sides. Flip every 5-7 minutes to form a crust.
- Step 6: Continue to flip tri-tip until you reach an internal temperature of 125°F-130°F for medium-rare.
- Step 7: Let the tri-tip rest for about 10-15 minutes before slicing.
Ingredients
Serving Sizes
Tri-Tip
- 2 pound(s) Tri-Tip
- 2 tablespoon(s) Avocado Oil
- 2 tablespoon(s) Chimichurri
- 1 tablespoon(s) BBQ Dry Rub
Queso
- 6 ounce(s) Velveeta
- 3 ounce(s) Cream Cheese
- 4 ounce(s) White Cheddar, shredded
- 4 ounce(s) Yellow Cheddar, shredded
- 2 tablespoon(s) BBQ Sauce
- 3/4 cup(s) Pico de Gallo
Tools Needed
- Sear Kit
- Cast Iron Pan
- Cutting Board
- Knife
- Step 1: Preheat recteq to 400°F and place Sear Kit on the right side.
- Step 2: Trim any excess fat from the tri-tip, brush with avocado oil on all sides. Season liberally with BBQ dry rub and Chimichurri sauce.
- Step 3: Let tri-tip chill for 20-30 minutes in the fridge. In a cast iron pan, combine pico de gallo, BBQ sauce, and all the cheese, then place on the grill.
- Step 4: Stir occasionally until smooth, then remove. Avoid letting the queso reach a boil or it will become gritty and separate.
- Step 5: Once grill and Sear Kit are up to temperature brown the tri-tip on both sides. Flip every 5-7 minutes to form a crust.
- Step 6: Continue to flip tri-tip until you reach an internal temperature of 125°F-130°F for medium-rare.
- Step 7: Let the tri-tip rest for about 10-15 minutes before slicing.
Chef Pairings
Our Grilled Elote Salad would be a perfect side dish to this Latin-inspired main course.