by Foursx2

Background

We invented this one for sure. Originally the idea was to keep Dad occupied by handing him a cold Corona while he cooked a large chunk of meat on the BBQ. The meat in question was a giant Tri-Tip which is is a triangular cut of beef from the bottom of the sirloin. It is sometimes called bottom sirloin, or triangle roast because of its triangular shape. It's not unusual for a Tri-Tip roast to run 5 lbs or more. With this particular cut of meat it is particularly easy to sear in the juices in order to avoid drying out the meat and destroying the natural flavor.

Ingredients

• A six pack of Corona Extra
• Tri-Tip beef - figure about 1 lb per grown man (make sure the fat marbling has been trimmed)
• Monterey Steak Seasoning (McCormick)
• (Note: To do this right you will also need a large serving platter deep enough to hold a lot of meat juice and a set of long tongs - do not use a meat fork.)

Optional Stuff

• An ear of corn for each person (and one or two extra)
• A Russet potato for each person
• A vegetable (we like Brussel Sprouts cooked in butter and garlic)

Putting It Together

Place the tri-tip in a chaffing dish and marinate in a mixture of Corona Extra and the Monterey Steak Seasoning (Don't be shy about the beer). Cover and place in the refrigerator for an hour or so. This is one that you don't want to let sit too long.

Peel and wash the corn and wrap in tin foil. You can either add a little butter before you wrap the corn, or just wrap it wet. We've done it either way and it works fine.

Cooking It

Place the corn on a high rack in the BBQ and using the tongs put the Tri-tip on a high flame.

Pour a few teaspoons of Corona into the serving dish and sprinkle in some of the Monterey Steak seasoning.

Turn the meat so that it brown and sears, but doesn't burn. As you turn the Tri-Tip, baste with the left over Corona and seasoning in the chaffing dish. If you run out just use mix up some more. Be liberal with the beer and seasoning not only will it add taste to the roast it will keep the meat from burning and will add a light curst to the Tri-tip.

Once the Tri-tip is seared and the meat has firmed up you can turn down the flame and shut the lid. Be careful not to let the BBQ get too hot - so check your meat often and turn and baste it.

Don't forget to occasionally turn your corn. It's a bummer when you unwrap an ear of corn and find that one side is uncooked and the other is burned black.

Eventually your Tri-Tip will lose the temporary firmness. This is a hint that it is reaching the rare done stage. At this point, cut the roast in half (cut across grain) and take a look. If you like what you see put it into the serving dish and slice (across grain) into serving size cuts. If the meat is still too rare (careful because a roast will continue to cook even after it's taken off the grill) just sear the ends you cut and continue cooking.

The potatoes can be washed and cooked in the microwave and the Brussel Sprouts can be steamed then browned in a frying pan with herbs and spices -Italian style (that's probably the subject of another recipe)..

Serving It

You want the corn, sprouts and potatoes to come to the table at the same time as your steaming platter of beef. The only thing missing now is the Sierra Nevada Pale Ale and good conversation.