MEAT RECIPE

Al Horno Tri-Tip Steak

This recipe is pretty bangin! Not gunna lie. About a month ago I headed on down to The Ecology Centre and whipped up this Fire Cooking series to show you how to get creative with your steaks - and holy heck this one’s a crowd pleaser!! I’m a huge fan of Tri-Tip and this incredible cut is from Tasmania, but the best part is you can order it right to your door with Herd & Grace. Watch the full how-to video on my YouTube, then invite some friends over and let’s grill.

INGREDIENTS

¼ cup smoked paprika 

¼ cup sea salt

¼ cup dehydrated onions

1 x tri tip steak, at room temperature

(Serves 4)

Equipment:
Horno oven (pronounced ‘oar-no’)

HOW TO MAKE IT

1. Combine the smoked paprika, salt and dehydrated onions in a shallow bowl. Roll the tri tip steak in the rub, then leave the steak to marinate for at least 1 hour and up to 24 hours in the fridge. 

2. Light a fire in a wood-fired oven and let it burn down for about 2 hours or until the oven is fully saturated with heat and the coals are minimal.

3. Place the tri tip on a grill grate and transfer to the wood-fired oven. Smoke the meat for 1 hour or until it reaches your desired internal temperature (use the guide below to help you; I like mine medium-rare).

4. When the tri tip is nearly ready, heat a cast-iron grill plate until it is super smoking hot. Add the steak and sear for 2–3 minutes each side, until it forms a lovely golden crust. 

5. Rest the steak for at least 20 minutes, then slice and serve.

Meat temperature guide

Rare: 125°F/50°C 

Medium-rare: 135°F/55°C 

Medium: 145°F/60°C 

Well done: don’t do it!

Recipe created in collaboration with Herd & Grace.