Frank Campanella's Tri-Tip Steak and Queso

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.