While arrabbiata means “angry” in Italian, this red pepper flake topping will have the opposite result. It makes the most succulently tender and flavorsome tri-tip imaginable. This large, tender, triangular cut of beef is relatively lean and low in connective tissue. In the butcher’s arena when raw, it resembles brisket in texture but with less fat. Because of its tapered shape, it is an ideal cut for serving at different levels of doneness, saving the narrow tip for those who like it more well done. Tri-tip is prime for grilling. Use a high heat method like on big, thick steak and your meal will be cooked in merely 20-30 minutes. A hot grill or pit, burning with mesquite, oak or other hard woods reigns supreme for that extra smoky profile that‘s so suitable for red wine.
Prepare Arrabbiata Marinade
In a large sauté pan over medium heat, warm the olive oil. Add the hot pepper
flakes and garlic. Sizzle for 30 seconds and add the oregano. Quickly stir in the
crushed tomatoes, sugar and salt. Reduce heat to low. Simmer for 4-5
minutes. Cool to room temperature. This sauce/marinade may be made up to 4 days in advance. Keep in an airtight container in the refrigerator.
Tri-tip Grilling Directions
Trim silver skin if needed, being careful to leave some fat to help baste the meat. Place tri-tip in a large Ziploc bag with marinade. Seal and turn to coat. Refrigerate overnight. Remove tri-tip from refrigerator. Place tri-tip on a large baking pan, discarding the marinade. Sprinkle with salt and pepper. Let come to room temperature while you prepare your grill on high heat.
Place tri-tip on pre-heated grill. Sear one side for 6 to 8 minutes, checking for flare-ups. Turn the tri-tip. Sear the other side for 6-8 minutes. Turn tri-tip and move the meat to a cooler part of the charcoal grill or lower your gas grill to medium. Cook for 4-8 minutes.
Turn meat again for 4-8 minutes. Insert an instant read thermometer into the thickest part of the meat. If medium rare is desired, remove meat from grill when temperature reaches 125º F.
Let rest on a serving platter for 8 minutes minimum, reserving any juices. Prepare the optional garnishing sauce if desired. On a cutting board, slice meat against the grain on one side. Turn the roast and slice against the grain on the other side. Place sliced tri-tip back onto the platter with reserved juices. Serve with optional garnishing sauce.
Optional Garnishing Sauce
1 cup olive oil mayonnaise
Remaining Arrabbiata Marinade, about ½ cup
In a small bowl, whisk the olive oil mayonnaise until creamy. Stir in the leftover marinade and serve with the sliced tri-tip.