MEAT RECIPE
Al Horno Tri-Tip Steak
This recipe is pretty bangin’, not gonna lie! I 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. 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!
Photography: Chad Montano / The Ecology Centre
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’)
Photography: Chad Montano
Photography: Chad Montano / The Ecology Centre
Photography: Chad Montano
HOW TO MAKE IT
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.
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.
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).
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 on each side, until it forms a lovely golden crust.
Rest the steak for at least 20 minutes, then slice and serve.