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Hot Luck Tri-Tip with Fresh Herbs

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Ingredients

For the curry salt:

¼ cup madras curry


¼ cup kosher salt


2 tablespoons gochugaru (Korean red pepper flakes)


1 teaspoon red pepper flakes

1 teaspoon smoked marjoram or oregano

For the pickled carrots and radishes:

1 large carrot, peeled and cut into thin matchsticks

15 radishes, thinly sliced

½ cup sugar


1 tablespoon kosher salt

½ cup rice wine vinegar

For the steak:

1 (2½-pound) tri-tip steak

Vegetable oil for drizzling

Salt and pepper to taste


2 garlic cloves, minced or grated

2 tablespoons minced fresh ginger

2 teaspoons spicy curry salt

12 Bibb lettuce leaves


1 cup Thai basil leaves


½ cup chopped cilantro


½ cup chopped mint


Pickled carrots and radishes for serving

Sambal oelek for serving

Directions

  1. Make the curry salt: In a small bowl, combine all curry salt ingredients. Set aside. (Store leftover blend in a sealed container in a cool, dark place for up to 2 months.)
  2. Make the pickled carrots and radishes: In a large bowl, combine carrot, radishes, sugar, and salt and use your fingers to gently massage seasonings into vegetables until dissolved. Transfer vegetables and their liquid to a clean quart-sized jar. Add 1 cup water and rice wine vinegar and stir to combine. Use immediately, or refrigerate overnight for a crisper texture and more flavor. (Store in refrigerator for up to 1 week.)
  3. Make the steak: Place steak on a baking sheet and use a paring knife to make several ½-inch incisions on both sides.
Drizzle with enough oil to lightly coat and generously season with salt and pepper. In a small bowl, combine garlic, ginger, and spicy curry salt. Rub mixture over entire surface of meat. Let stand at room temperature for 1 hour to marinate.
  4. Prepare a charcoal grill for two-zone cooking and build a medium fire, or heat a gas grill to medium high.
When coals are glowing red and covered with a fine gray ash, add smoke source (chips, chunks, or a log). Carefully wipe preheated grill grates with a lightly oiled paper towel. Scrape grates clean with a grill brush, then wipe with oiled towel again.
  5. When the fire begins to produce a steady stream of smoke, place steak over direct heat and grill for 5 to 6 minutes. Flip and cook an additional 15 to 17 minutes, flipping every 4 to 5 minutes, until internal temperature at the thickest part reaches 125 degrees (carryover heat will take it to 130 degrees for medium-rare as it rests).
  6. Transfer steak to a cutting board and let rest for 5 minutes. Thinly slice meat against the grain and arrange on a serving platter with lettuce, herbs, pickled vegetables, and hot sauce.

From Smart Smoking.

Recipes reprinted with permission
 from Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe © 2019. Published
 by Ten Speed Press, an imprint of Penguin Random House. Photography by Johnny Autry © 2019.

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