Hickory Grilled Tri-Tip with Charred Napa Cabbage Salad

Hickory Grilled Tri-Tip with Charred Napa Cabbage Salad Sauce | Chef Erik Hoover from Cockeye BBQ prepares this recipe as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet.

The breakdown: Tri-Tip: $15.72. Seasoning blend: $1. Grilled Napa cabbage: $2.75. Dressing: 99 cents. Grilled naan: $2.99. Sweet onions: $1.49. Total: $24.94. Pantry staples are not included in the total price. Recipe by Erik Hoover. Seasoning blend is available at Cockeye BBQ in Warren.

Hickory Grilled Tri-Tip with Charred Napa Cabbage Salad Sauce

PREP TIME: 30-45 minutes.
SERVINGS: 4-6 servings.

Ingredients

2 pounds tri-tip
1 head Napa cabbage
1 12-ounce bottle Caesar salad dressing
1 sweet onion
1 package (six pieces) naan (flatbread)
Seasoning rub blend (Bark Builder All-Purpose BBQ Rub available at Cockeye BBQ or your favorite seasoning rub blend)

Preparation

1. Trim beef of all hard fat and silver skin.
2. Prepare rub. Moisten beef with oil, Worcestershire sauce, or browning agent (like Kitchen Bouquet or Gravy Master). Thoroughly rub seasoning on all surfaces of beef.
3. Char over direct heat and then move to indirect until desired doneness is achieved. Rare is 120–125°F, medium-rare is 130–135°F and medium is 140–145°F.
4. Meanwhile, split cabbage and slice onion into thick slices. Brush with oil and season. Char over direct heat and move to indirect to finish heating through.
5. Brush naan with butter and season with garlic. Grill to heat through.
6. Rough chop vegetables and toss with dressing.
7. Slice beef and serve with salad.

(Click on image to print recipe)

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