2 ripe vined tomatoes, diced
½ cup white onion, diced
¼ cup fresh cilantro, chopped
¼ cup Extra Virgin Olive Oil
1 Tbsp. Fresh Lime Juice
½ cup Olive Oil
LET'S GET COOKING!
To Grill: Preheat grill to 450°F. Place Santa Maria Trip Tip on grill and sear on both sides until nice charring grill marks.
Lower the temperature to medium if using gas grill or place on the lowest temperature side of the grill if using charcoal. Cook for 15-20 minutes or until internal temperature reaches medium rare or 125 F for medium rare, 130 F medium and 140F for well done.
To Roast: Preheat oven 425F. Place in a roasting pan and roast in the middle rack of the oven for 20-30 minutes or until internal temperature reaches 125 F for medium rare, 130 F medium and 140F for well done.
Remove tri tip from the grill or oven, transfer to cutting board or platter, tent with foil and allow to 10 minutes. Slice and serve with relish on top.
For Relish: Combine all ingredients in a bowl. Season with WF Butcher Salt and Pepper and leave at room temperature until ready to serve.
Grilled Corn: In a small bowl, mix the seasoning with oil. Brush thawed Corn on the Cobb and place on the grill or roast .