Wednesday, February 24, 2016

Delicious Grilled Asparagus with Tri-Tip Roast!


I love to grill! But I use my grill more like an oven. I heat it up really high, put my meat on to get great grill marks, then turn off the heat under the meat (or move it to indirect heat) to finish to my desired temp. This way, I get no flare-ups, great grill marks, and perfectly cooked meat! And this is our favorite way to eat asparagus! It's so easy, and so delicious! I season the meat and asparagus about an hour ahead, then it only takes about 35 - 40 minutes to finish on the grill (depending on the size of your tri-tip).

Ingredients

For the Tri-Tip:
1 3lb Tri-tip Beef Roast
Drizzle of Olive Oil
Pappy's Seasoning
Montreal Steak Seasoning

 For the Asparagus:
1 bunch Asparagus
Drizzle of Olive Oil
Pappy's Seasoning

One hour ahead:
Sprinkle the Tri-Tip Roast liberally with the Pappy's and Montreal Steak Seasonings. Drizzle with olive oil and place in a large zip-lock bag. Mush the olive oil and seasonings all around the steak so it's covered evenly. Set aside in the fridge.

Cut the lower third tough stems off of the asparagus and place the remaining tender asparagus stems in a zip-lock bag. Drizzle with olive oil and sprinkle liberally with Pappy's Seasoning. Seal the bag and mush the asparagus around to distribute the seasoning evenly. Set aside.

Time to cook!

Heat the grill to high heat. 

Place the tri-tip, fat side down, on the hottest part of the grill for 5 minutes. Turn it over and cook for another 5 minutes. Turn off the heat under the roast, or move the tri-tip to indirect heat for the remainder of the cooking time, about 30 minutes, or until the internal temp is at 130 degrees F. Remove to a plate and tent loosely with foil while cooking the asparagus.

Using tongs, place the asparagus directly over the hottest part of the grill, rolling frequently with tongs until slightly charred on the outside and a fork just goes through, about 5 minutes. Remove to a plate.

To serve:

Slice the tri-tip and serve with the grilled asparagus with maybe a little dollop of mayonnaise to dip the asparagus in. It's not necessary, but a little gluttony once in awhile is ok in my book.
 

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