Instructions

Salsa Rossa Piccante

1. Preheat the Traeger grill to 260C. Place the red peppers on the bottom grate of the grill and cook, flipping occasionally, until charred and blackened all over, around 20 minutes total. Transfer the peppers to a bowl, cover and set aside until cooled.
2. Peel and discard the charred skins, stems and seeds of the peppers, and roughly chop the flesh. Set aside.
3. Preheat a saucepan over medium heat. Add the olive oil and heat until shimmering. Add the shallot, garlic, chile and cinnamon stick. Season with the salt and cook, stirring, until the shallots are translucent, around 4 minutes. Add the canned tomatoes and use a wooden spoon to break them apart. Add the roasted peppers and vinegar and cook, stirring, until the sauce has slightly thickened, around 10 minutes. Taste for seasoning and adjust with salt, pepper and vinegar as desired. Cover with a lid and place over very low heat, stirring occasionally, until ready to serve. Can be made in advance and refrigerated up to 5 days.

Basting Sauce

1. In a bowl, combine the vinegar, olive oil and garlic and stir to combine. Cover and set aside.
2. To make the basting brush, use some butcher’s twine to tie the rosemary and thyme sprigs to the handle of a wooden spoon.

Grilled Tri-Tip

1. In a large bowl, combine the avocado oil, vinegar, rosemary, thyme, salt, garlic powder, oregano, smoked paprika, cayenne pepper, and black pepper. Stir to combine. Using a sharp knife, score the fat cap of the tri-tip in a crosshatch pattern. Transfer the tri-tip to the bowl and massage with the marinade to coat. Cover and refrigerate for 1 to 4 hours.
2. 30 minutes before cooking, remove the tri-tip from the fridge and let it come to room temperature. Preheat the Oven to 260C.
3. Transfer the tri-tip into, fat side-up, and cook, undisturbed with the grill door closed, until well charred but not burned, around 10 minutes. Turn over, baste with the basting sauce and grill the other side, undisturbed with the grill door closed, until charred but not burned, around 10 more minutes.
4. Transfer the tri-tip to the top rack of the grill, fat side-up, baste with the basting sauce and cook, with the grill door closed, until the thickest part of the tri-tip registers 57.2 C internally for a medium-rare centre, or 62.7 C for a medium centre, around 15 more minutes. Transfer to a carving board, cover with foil and let rest for 10 minutes before slicing against the grain.
5. Serve with the Salsa Rossa Picante and sides of choice, such as roasted sweet potato and rocket salad.