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Malibu Tri-Tip with Avocado Salad

Malibu Tri-Tip with Avocado Salad

This coastal-inspired dish by Bear Mountain ambassador Merry Graham marries the
sweet notes of orange with the smoky undertones of perfectly cooked tri-tip.

Prep

50 Minutes

Cook time

1.5 Hours

Serves

2-4

Steps

  1. Combine all wet rub ingredients in a bowl and whisk until smooth. Place tri-tip in a resealable bag and pour the marinade over it. Seal the bag and refrigerate overnight.
  2. Fill the hopper with Chophouse Hardwood pellets. Preheat grill to 225°F (107°C)
  3. Pat the tri-tip dry with a paper towel. Place the seasoned tri-tip on the grill and smoke until it reaches an internal temperature of 120°F, about 1 hour.
  4. Remove the tri-tip from the grill and wrap it tightly in butcher paper. Increase the grill temperature to 450°F.
  5. Unwrap the tri-tip and sear it on all sides over the high heat until it reaches an internal temperature of 130°F, and has a nice crust.
  6. Let the tri-tip rest for 20-30 minutes. While the tri-tip is resting assemble your avocado salad.
  7. Combine all avocado salad ingredients into a bowl and toss gently to combine.
  8. Serve the sliced tri-tip over a bed of greens and top with your avocado salad mixture. Squeeze orange or lime juice over the entire dish.

Ingredients:

  • 2-3 lbs tri-tip
  • 4 cups power greens or lettuce (chopped)

For the Malibu Wet Rub:

  • 2 tbsp dark brown sugar
  • 2 tbsp orange zest
  • 1 ½ tbsp kosher salt
  • 1 ½ tbsp granulated garlic
  • 1 tbsp sweet paprika
  • 1 tbsp smoked paprika
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 T tbsp toasted onion
  • 1 tbsp ground coriander
  • 1 tbsp fresh orange juice
  • 1 tsp black pepper
  • 1 tsp ginger powder
  • 1 tsp granulated onion
  • 1 tsp citric acid (optional)
  • 1/3 cup apple cider vinegar
  • 1/3 cup avocado oil

For the Avocado Salad:

  • 2 ripe avocados (chopped)
  • 2 ripe tomatoes (chopped)
  • 2 tomatillos (chopped)
  • 3 scallions (thinly sliced)
  • ½ cup red bell pepper (diced)
  • ½ cup yellow bell pepper (diced)
  • ¼ cup fresh cilantro (chopped)
  • 2 tbsp jalapeno (finely chopped)
  • 1 lime
  • Salt to taste
  • Bear Mountain’s Chophouse Blend BBQ Pellets