Grilled Beef Tri-Tip with Arugula Pesto

Preparation

1. Step 1

    Start by making the arugula pesto. Combine arugula, parmesan, ½ tsp. of Kosher salt, and walnuts in a food processor. Blend until all ingredients turn into a coarse paste. Add the olive oil and pulse a few times to blend, being careful not to over mix.

2. Step 2

   Prepare a grill for HIGH heat, two-zone cooking. This means you should have one hot/direct area, and one cooler/indirect area. If you are using a gas grill, only light one side of the grill, leaving the burners on the other side of the grill off. If using a charcoal grill, place coals on only one side of the grill.

3. Step 3

   Pat the Tri-Tip dry with a paper towel, then season well on all sides with the Hardcore Carnivore Red seasoning (or 1/2 tsp. Kosher salt if not using seasoning).

4. Step 4

   Place Tri-Tip on the hot side of the grill to start cooking and flip it every 30 seconds, browning it on all sides.

5. Step 5

   Once you have developed a brown color or crust (about 5-7 minutes), move the Tri-Tip to the cooler, indirect side of the grill and close the lid.

6. Step 6

   Grill Tri-Tip over indirect heat until the internal temperature reaches 145°F for medium-rare doneness. This will take between 10-20 minutes depending on the size of the cut and heat of your grill.

7. Step 7

   Once the Tri-Tip reaches desired doneness, remove it from the grill and rest under foil for 10 minutes.

8. Step 8

   Slice the Tri-Tip across the grain, and serve with the arugula pesto.