Beef

Frank Campanella's Tri-Tip Steak and Queso

Prep Time: 15 min

Cook Time: 45 min

Difficulty: Intermediate

Get ready for a sizzling tri-tip steak with your own homemade queso from chef Frank Campanella. With lots of flavor and your favorite sides, this is an excellent weekend date-night dinner.

Instructions

Step 1: Preheat recteq to 400°F and place Sear Kit on the right side.
Step 2: Trim any excess fat from the tri-tip, brush with avocado oil on all sides. Season liberally with BBQ dry rub and Chimichurri sauce.
Step 3: Let tri-tip chill for 20-30 minutes in the fridge. In a cast iron pan, combine pico de gallo, BBQ sauce, and all the cheese, then place on the grill.
Step 4: Stir occasionally until smooth, then remove. Avoid letting the queso reach a boil or it will become gritty and separate.
Step 5: Once grill and Sear Kit are up to temperature brown the tri-tip on both sides. Flip every 5-7 minutes to form a crust.
Step 6: Continue to flip tri-tip until you reach an internal temperature of 125°F-130°F for medium-rare.
Step 7: Let the tri-tip rest for about 10-15 minutes before slicing.

Ingredients

Serving Sizes

Tri-Tip

2 pound(s) Tri-Tip
2 tablespoon(s) Avocado Oil
2 tablespoon(s) Chimichurri
1 tablespoon(s) BBQ Dry Rub

Queso

6 ounce(s) Velveeta
3 ounce(s) Cream Cheese
4 ounce(s) White Cheddar, shredded
4 ounce(s) Yellow Cheddar, shredded
2 tablespoon(s) BBQ Sauce
³/₄ cup(s) Pico de Gallo

Tools Needed

Step 1: Preheat recteq to 400°F and place Sear Kit on the right side.
Step 2: Trim any excess fat from the tri-tip, brush with avocado oil on all sides. Season liberally with BBQ dry rub and Chimichurri sauce.
Step 3: Let tri-tip chill for 20-30 minutes in the fridge. In a cast iron pan, combine pico de gallo, BBQ sauce, and all the cheese, then place on the grill.
Step 4: Stir occasionally until smooth, then remove. Avoid letting the queso reach a boil or it will become gritty and separate.
Step 5: Once grill and Sear Kit are up to temperature brown the tri-tip on both sides. Flip every 5-7 minutes to form a crust.
Step 6: Continue to flip tri-tip until you reach an internal temperature of 125°F-130°F for medium-rare.
Step 7: Let the tri-tip rest for about 10-15 minutes before slicing.

Chef Pairings

Our Grilled Elote Salad would be a perfect side dish to this Latin-inspired main course.