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Smoked Tri-Tip with Mint and Meyer Lemon Smashed Peas

Mandy Tanner

Servings

6 to 8

Prep Time

30 minutes

Cook Time

2 hours

Category

Tri-Tip

Reverse seared Tri-Tip is first smoked then seared for a beautiful crust. Accompanied by fresh English peas that are blanched and smashed and mixed with a mint and Meyer lemon sauce, celebrate springtime flavors. The balance of the smoky Tri-Tip pairs beautifully with a vibrant green sauce with herbaceous and sweet notes.

Smoked Tri-Tip with Mint and Meyer Lemon Smashed Peas

Ingredients

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    • 1 American Wagyu Black® Tri-Tip

    • 1 tablespoon Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt
    • 1 tablespoon high-heat cooking oil, such as grapeseed or canola

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    • 2 cups (8 ounces) fresh English peas
    • Kosher salt, as needed
    • ¼ cup fresh mint, finely chopped, from about ½ bunch
    • 2 tablespoon minced shallot, from 1 small shallot
    • Zest of 1 Meyer lemon
    • 2 tablespoon Meyer lemon juice, from 1 Meyer lemon

    Directions

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      1. With a sharp knife on a cutting board, trim the Tri-Tip of any excess membranes and fat, as desired. Pat dry with a paper towel, then season generously on all sides with Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt. Place the Tri-Tip on a rack over rimmed baking sheet and keep refrigerated until ready to cook. This can be done up to a day in advance, or just before cooking.

      2. When ready to cook, set the smoker or pellet grill to 250°F and preheat as needed.

      3. Insert a probe thermometer, if available, into the thickest part of the Tri-Tip. Place the Tri-Tip directly on the grill grates, close the lid and cook until the Tri-Tip reaches an internal temperature of 110°F.

      4. Remove the Tri-Tip from the smoker, and place on a rack over a rimmed baking sheet.

      5. Sear the Tri-Tip: In a large cast iron pan over medium heat, add the oil, then add the Tri-Tip and sear on both sides for 4 minutes per side, or until the internal temperature reaches 130°F, or desired internal temperature. The Tri-Tip will continue cooking a few degrees as it rests.

      6. Remove the Tri-Tip from the pan. Transfer to a cutting board and tent with foil. Let rest for 10 minutes before slicing against the grain and serving with the Mint and Meyer Lemon Smashed Peas. Enjoy!

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      1. While the Tri-Tip smokes, prepare the peas. Prepare an ice bath using a bowl of ice and cold water, this will stop the peas from overcooking. In a medium sauce pot with a lid over medium heat, bring 2-inches of water to a boil. Add ½ teaspoon of kosher salt to the water, then add the peas. Cover and cook for about 2 minutes, until the peas float, are bright green and tender, but not soft. Immediately drain the peas, and place in the ice bath to stop cooking. Let sit for 5 minutes until completely cool, then drain the peas.
      2. Place 1 cup of peas into a bowl (reserving the other 1 cup whole) and smash with a potato masher or back of a spoon, alternatively use a blender or food processor. In a small bowl, add the mint, shallot, lemon zest, lemon juice, olive oil, honey, and 1/8 teaspoon of salt, and stir. Place the smashed peas into a medium bowl, then add the mint and Meyer lemon mixture, and the reserved whole peas. Stir to combine. Cover and keep refrigerated until ready to serve.