Our favorite way to prepare our Fullblood Wagyu Tri Tip is to really highlight the taste of the grill. By pairing our whole grilled Tri Tip with charred vegetables, you get a tasty combo that screams summertime.
Grilled Wagyu Tri Tip with Charred Scallion Sauce
For the Tri Tip
- 1 Lone Mountain Wagyu 2lb Fullblood Wagyu Tri Tip roast
- 1 Tablespoon kosher salt
- 1 Tablespoon light brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground black pepper
For the sauce
- 1 bunch scallions
- 2 jalapeños
- 2 teaspoons extra-virgin olive oil
- 1 clove garlic, minced
- 1/8 teaspoon ground cumin
- 1 tablespoon lemon juice
- 1 teaspoon sherry wine vinegar
1. Place coals on one side of your grill and heat until coals turn white.
2. Combine the salt, sugar, garlic, cumin, cayenne and pepper in a small bowl, then rub mixture all the roast.
3. Place the roast opposite of the coals. Cover and cook for 20 minutes. Turn the roast, cover and continue to cook until a probe thermometer reads 120°F for medium-rare (the roast will continue to cook another 10 degrees while it rests), about another 20 minutes. Place the roast directly over the coals and grill for about 5 seconds per side. Be careful to not burn the sugar in the rub.
4. Remove roast to a clean plate and let rest while you make the salsa.
5. Brush the scallions and jalapeños with 1 teaspoon of the olive oil and grill directly over the coals until charred, about 5 minutes for the scallions and about 8 minutes for the jalapeños.
6. Transfer to a cutting board. Trim root ends of scallions then chop. Stem and deseed jalapeños.
7. Combine scallions, jalapeños, garlic, and cumin in a small bowl. Add lemon juice, vinegar and remaining olive oil and stir to combine.
8. Thinly slice roast against the grain and serve with the sauce on the side.