Tri-tip with Spanish Adobo Rub
Serves 4 to 6
3 garlic cloves, peeled
2 teaspoons chopped, fresh marjoram
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons Spanish paprika (pimenton la Vera) or sweet Hungarian paprika
1/4 cup sherry vinegar
1 tablespoon olive oil
1 1/2 to 2 1/2-pound tri-tip, fat trimmed to 1/4 inch
1. With motor running, drop garlic through the feed tube of a food processor. Scrape down bowl sides. Add remaining ingredients; process to a thick red paste.
2. Rub the paste all over the meat; let sit 1 to 2 hours at room temperature (or overnight, wrapped in plastic, in the refrigerator). Scrape off some of the rub, leaving a little to form a nice crust.
3. On the grill: Set up grill for indirect grilling. Sear roast for 2 to 3 minutes on each side over direct heat, then move it to an area of the grill with no heat. Cover grill and cook until meat reaches 110 to 115 degrees for rare, or 120 to 125 degrees for medium-rare. To oven roast: preheat oven to 450 degrees. Set meat in a roasting pan, fat side up. Roast for 15 minutes or until rare or medium-rare.
4. Let roast rest, loosely covered in foil, for 10 to 15 minutes. Cut across grain into 1/4-inch thick slices.
-- Bruce Aidells, "The Great Meat Cookbook" (Houghton Mifflin, $40, 632 pages)