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.
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.
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).
Place Tri-Tip on the hot side of the grill to start cooking and flip it every 30 seconds, browning it on all sides.
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.
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.
Once the Tri-Tip reaches desired doneness, remove it from the grill and rest under foil for 10 minutes.
Slice the Tri-Tip across the grain, and serve with the arugula pesto.
Nutrition information per serving: 440 Calories; 291 Calories from fat; 33 g Total Fat (8.4 g Saturated Fat; 15.6 g Monounsaturated Fat); 94.3 mg Cholesterol; 423.2 mg Sodium; 1.3 g Total Carbohydrate; 0.6 g Dietary Fiber; 33.5 g Protein; 3.3 mg Iron; 429.4 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 9.3 mg Niacin (NE); 0.4 mg Vitamin B6; 3 mcg Vitamin B12; 7.1 mg Zinc; 28.5 mcg Selenium; 112.7 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Vitamin B6, Vitamin B12, Selenium, Zinc and Choline. It is a good source of Iron.
*Nutrition analysis does not include Hardcore Carnivore seasoning