Small cuts of beef such as tri-tip and culotte are ideal for grilling over indirect heat. They are a perfect choice for an everyday family roast beef meal. Both relatively inexpensive, tri-tip and culotte can be roasted in well under an hour and lend themselves to many different flavor profiles simply by varying the flavor step (see Cook’s Note).
Adobo is found throughout the Spanish-speaking world and refers to a mixture of vinegar or citrus and various spices that is rubbed over the food or used as part of the sauce. This recipe can be given a “south of the border” twist by substituting cumin for the marjoram, chile powder for the paprika, and fresh lime juice for the vinegar; garnish with cilantro and serve with tortillas. As with most marinades and pastes, the flavor is improved by letting the roast marinate overnight in the refrigerator.

Serves 4 to 6

INGREDIENTS

• 3 garlic cloves, peeled
• 2 teaspoons chopped fresh marjoram
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Spanish paprika or sweet Hungarian paprika
• ¼ cup sherry vinegar
• 1 tablespoon olive oil
• 1 1½- to 2½-pound tri-tip roast, fat trimmed to about ¼ inch

PREPARATION

1. With the motor running, drop the garlic through the feed tube of a food processor. Scrape down the sides of the bowl, add the remaining ingredients, and process to form a thick red paste. Rub the paste all over the meat. (The meat can be wrapped in plastic wrap and refrigerated overnight.)
2. Let the roast sit for 1 to 2 hours at room temperature. Scrape some of the spice rub off the meat leaving a little to form a nice crust.
3. To grill-roast: Set up a charcoal or gas grill for indirect grilling. Sear the roast for 2 to 3 minutes on each side over direct heat, then move to the area of the grill with no heat. If you have a cable-type digital continuous-read thermometer, insert it into the meat and set it for 110°F to 115°F for rare or 120°F to 125°F for medium-rare. Cover the grill. If you don’t have a continuous-read thermometer, begin checking the temperature with an instant-read thermometer after 15 minutes, checking every 10 minutes until the meat reaches your desired degree of doneness. To oven-roast: Preheat the oven to 450°F. Set the roast in a roasting pan, fat side up, and roast for 15 minutes, or until it reaches 110°F to 115°F for rare or 120°F to 125°F for medium-rare.
4. Let the roast rest, loosely covered with aluminum foil, for 10 to 15 minutes. Cut across the grain into ¼-inch-thick slices and serve.

ALTERNATIVE CUTS

• Whole culotte
• Tenderloin of an equivalent weight
• New York strip of an equivalent weight
• Boneless rib-eye roast (which will take longer because it’s thicker)
• Any other sirloin roast you can find such as top sirloin butt or ball tip from the round.

COOK’S NOTE

• You can flavor the tri-tip with any of the marinade, spice rub, or spice paste recipes for steaks.