Careme

Instructions

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1. 1.

   Set up a covered grill for two-zone cooking: one side at medium-high direct heat and one side without direct heat. Preheat for 10 minutes while preparing the roast and mojo.

2. 2.

   Pat the 2.69 lb tri-tip roast dry and trim any thick exterior fat, leaving a thin layer. Season all over with 3 1/4 teaspoons Morton kosher salt flakes. Let stand while you make the mojo; no lengthy marinade is needed.

3. 3.

   Finely grate 1 teaspoon zest and squeeze 1/4 cup juice from 1 large orange. Squeeze 2 tablespoons juice from 1 lime and finely mince 4 garlic cloves. Whisk together the mojo:

   • 1 teaspoon orange zest and 1/4 cup orange juice
   • 2 tablespoons lime juice
   • 4 garlic cloves, finely minced
   • 2 tablespoons olive oil
   • 2 teaspoons dried oregano
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground black pepper

   Keep the mojo separate from the raw beef.

4. 4.

   Sear the roast over direct heat with the lid closed, turning to brown its broad sides and edges, about 8 minutes total. Move to indirect heat, positioning the thicker end toward the hot zone. Cover and grill for approximately 15–25 minutes more, until the thickest part reaches 130°F. Begin checking early because the tapered end cooks faster.

5. 5.

   While the roast cooks over indirect heat, remove the core from 8 oz red cabbage and slice it very thinly. Core 1 small Honeycrisp apple, about 6 oz, and cut into matchsticks. Toss the cabbage and apple with 2 tablespoons prepared mojo, 1 tablespoon olive oil, and 3/4 teaspoon Morton kosher salt flakes. Massage briefly to soften the cabbage, then let the slaw stand until serving.

6. 6.

   Transfer the roast to a cutting board and rest for 10 minutes. During the final minute of resting, split 2 sandwich rolls and toast their cut sides over the grill for 30–60 seconds.

7. 7.

   Locate the point where the roast's grain changes direction and cut the roast into two sections there. Thinly slice enough beef for the sandwiches across the grain, allowing about 4 oz cooked beef per person. Leave the extra roast unsliced for juicier leftovers.

8. 8.

   Pile the sliced beef into the toasted rolls, spoon 2 tablespoons prepared mojo over the beef in total, and top with some slaw. Plate with the rest of the slaw alongside. Refrigerate the extra roast and unused mojo separately within 2 hours.

Want more detail? See the temperature guide.