This is an ode to Spring Forward. Please don’t hate me, but it needs to be defended.
You’re tired today. I’m tired today. Today blows. But let’s talk about tomorrow! Tomorrow, we (meaning I) will come home to full, not waning, sunlight. We’ll feel like it’s still Go Time. We won’t groan at the thought of going places, doing things and seeing people after work. TV will seem less and less appealing in the light of day. Instead, we’ll want to go on walks or even swim laps at the gym. On other days, we’ll feel like firing up the grill–on a weeknight, no less–and kicking back with a beer while we cook up dinner. Like this! Look at this.
Tri tip, smoked, grilled, and served alongside a lively, lemony herb sauce and a crusty potato-rosemary galette. Good heavens.
I went to Whole Foods and most definitely had an internal battle as to whether to ask the meat guy if the beef was grass-fed. I didn’t, for fear of seeming a bit like this:
Buying meat is complicated.
Boyfriend and I used my beloved stovetop smoker to infuse the beef with bourbon-soaked oak wood smoke, then finished on the grill. I’m not one for gender stereotypes/expectations, but you just have to let boys in on the fun if there’s meat and grilling involved. I don’t mind one bit.
Making this sauce, though, is decidedly NOT complicated. Chop, zest, mix. Try to keep your nose out of it… This stuff smells divine. Divine!
Potato galette: also easy. Simply seasoned, thinly sliced potatoes, stacked and cooked to crispy edges in a cast iron skillet.
Happy spring and happy grilling. Live that extra hour like you mean it!
Wood-Smoked Tri-Tip with Sicilian Herb Sauce and Rosemary Potato Galette (Roast recipe adapted from ; ditto to the )
For roast and sauce:
3 tablespoons fresh thyme leaves, minced
2 garlic cloves, peeled and minced
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 tri-tip roast
Kosher salt and freshly ground pepper
Wood chips, for smoking
1 tablespoon extra virgin olive oil
1 tablespoon butter
3/4 Russet potatoes, scrubbed
1/2 teaspoon fresh rosemary, chopped finely
Kosher and freshly ground pepper, to taste
Whisk together first six ingredients to make the herb sauce; season with pepper to taste, and set aside.
Season the tri-tip generously with salt and pepper. Prepare a stovetop smoker according to manufacturer instructions (we used 1/4 cup of Cameron’s bourbon-soaked oak chips). Smoke on the stovetop over medium heat for 30-45 minutes, depending on the manufacturer’s instructions and the size of your roast. It’s a good idea to stick a meat thermometer in the roast as you do this, so that you can occasionally check the temperature and be sure to not overcook it; however, we didn’t even come close to overcooking.
(Alternatively, you can wrap smoking chips in foil, forming a ball, pierce the ball in several places with a fork, and place this directly onto your grill alongside the meat to smoke and grill it simultaneously. The original Epicurious recipe has instructions; just click the link above.)
To make the galette while the roast is smoking, preheat the oven to 450 degrees. Slice the potatoes thinly with a mandoline or a food processor with a slicer blade attachment (or just slice them evenly and thinly by hand). Toss potatoes with salt, pepper and rosemary. Melt the butter and mix with olive oil; brush a cast iron skillet with the mixture. Layer potatoes evenly, overlapping the slices. Press down and brush with remaining butter/oil mixture. Heat the skillet on the stovetop, over medium-high heat until it begins to sizzle, then transfer the skillet to the preheated oven and bake for 25 minutes, or until it the galette is golden and the potatoes are tender and easily pierced with a fork.
To finish the roast, heat up a grill to medium-hot and place roast on top. Cover and grill until a meat thermometer registers around 130 degrees for medium-rare. Remove from grill and allow roast to sit for about 10 minutes before slicing across the grain to serve along wedges of galette and herb sauce spooned over the top.