Santa Maria Tri-Tip with Grilled Avocado

Ingredients

For the Tri-Tip

1 tri-tip roast

2 Tablespoons olive oil

2 Tablespoons Kosher salt

2 Tablespoons coarse black pepper

2 Tablespoons granulated garlic

2 teaspoons cayenne pepper

For the Garlic Butter

1 teaspoon saved rub

1 teaspoon minced garlic

2-3 fresh rosemary springs

1/2 cup butter

For the Avocados

2 avocados

1 lime, juiced

Salt to taste

All Ingredients

1 tri-tip roast

2 Tablespoons olive oil

2 Tablespoons Kosher salt

2 Tablespoons coarse black pepper

2 Tablespoons granulated garlic

2 teaspoons cayenne pepper

2 avocados

1 lime, juiced

Salt to taste

1 teaspoon saved rub

1 teaspoon minced garlic

2-3 fresh rosemary springs

1/2 cup butter

Instructions

Santa Maria Tri-Tip

Step 1

Place butter, garlic, teaspoon of rub, and rosemary in a small cast iron skillet. Smoke butter for about 15 or 20 minutes or until completely melted. Lightly mix before serving.

Step 2

Mix salt, pepper, granulated garlic, and cayenne pepper. Set aside one teaspoon for smoked butter. Lightly coat tri-tip roast with olive oil then completely cover with rub.

step 3

Set pellet grill to high smoke. Smoke tri-tip roast until internal temperature reaches 125-130 degrees F in the thickest part of the meat for medium rare, usually about 90 minutes to 2 hours.

step 4

Cut each avocado in half and remove the pit. Lightly brush with lime juice then place face down on high heat grill. Sear for about 1-2 minutes, then remove and slice. Salt before serving.

step 5

Once tri-tip is about 5 degrees F from reaching desired temperature, remove from pellet grill and sear on high heat. Do this for about 1-2 minutes on each side. Slice against the grain to serve.