Red Oak Grilled Tri-Tip and Santa Barbara Spot Prawns with Rosé Ancho Chili Sauce

You’ll Need

• 1 – 2lb Tri-Tip
• 1 lb. of Santa Barbara spot prawns, cleaned and peeled, tails on.

Certainly, while it’s possible to use alternative varieties of prawns in your recipe, I highly recommend seeking out this particular type if you can. They boast a robust, lobster-like texture and are blessed with a sweet, delectable taste that elevates them far above your average shrimp. These culinary gems grace us with their presence in the Spring and Fall, making those seasons the perfect time to incorporate their exceptional flavor into your dishes.

Dry Rub

I make it a point to prepare a generous batch each time, stowing away the surplus in a spice bottle for future culinary adventures. This rub is marvelously versatile, adding a delightful kick to not just its intended dishes but to burgers as well. Keeping it on hand means I’m always just a sprinkle away from elevating a simple meal into something extraordinary.

• 2 Tbsp coarse sea salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1.5 tsp ground cumin
• 1.5 tsp brown sugar

Prawns Marinade

• 1 Tbsp of the dry rub
• 2 Tbsp lime juice
• 2 Tbsp lemon juice
• 1 Tbsp orange juice
• ¼ cup olive oil

Whisk together the marinade ingredients until they meld seamlessly. Then, introduce this aromatic blend to the prawns, nestling them in a Ziplock bag or a snug plastic container. Embrace a gentle shake to ensure each prawn is lovingly coated in the marinade’s embrace. Allow this ensemble to retire to the cool sanctuary of your refrigerator, marinating in anticipation until the grill calls them to dance.

Begin by addressing the layer of fat that adorns the back of your cut, a vestige of the butcher’s handiwork. While there’s the option to cook with it intact, as some aficionados prefer, I advocate for a moderate trim. Aim for a balance, leaving a whisper of fat to enrich the meat’s flavor without overwhelming it.

Next, lavish your tri-tip with a generous coating of rub, ensuring every inch is seasoned to perfection. Allow this ritual to unfold at least an hour before the cooking commences, letting the meat rest and embrace the rub at room temperature. For those who plan ahead, an overnight seasoning is also an excellent strategy. Simply cover, refrigerate, and then allow the meat to return to room temperature a couple of hours before it meets the heat.

As your tri-tip undergoes its flavorful transformation, seize the moment to concoct the Red Wine Ancho Chili Sauce. This preparation phase not only utilizes time efficiently but also sets the stage for a culinary masterpiece, with each component reaching its peak readiness in a harmonious convergence.

Rosé Ancho Chile Sauce

• 2 large dried Ancho Chilies
• 2 cups medium bodied rosé wine
• 2 Tbsp Champagne Vinegar
• 2 Tbsp honey
• 1 tsp salt and ½ tsp freshly ground pepper
• 1/2 cup olive oil

Begin by immersing the two large dried Ancho Chilies in hot water, allowing them to bathe until they soften and the water adopts a rich rust hue. Once tender, retrieve them from their warm soak, discarding the stems. While deseeding is an option, I prefer to keep the seeds for that extra hint of warmth.

Transfer all the ingredients into a blender, whirling them together until a silky puree is achieved.

Next, pour this vibrant puree into a saucepan, introducing it to a splash of medium-bodied rosé wine. Choose a rosé that strikes a balance, neither too acidic nor too dry, to ensure its flavor weaves seamlessly into the sauce. Simmer gently, allowing the mixture to reduce by about half, concentrating the flavors and deepening its essence.

To this reduction, add the vinegar, honey, and a seasoning of salt and pepper. As the blender resumes its dance, gradually incorporate the olive oil, ensuring it emulsifies beautifully into the mix. Taste and adjust the seasoning as required, seeking a harmony of flavors that sings to your palate.

Greens for Plating

• 3 oz. fresh arugula greens
• ¼ cup olive oil
• 1 Tbsp lemon juice
• ½ tsp salt
• ¼ tsp pepper

In a bowl, whisk together the olive oil, lemon juice, salt, and pepper, crafting a dressing that is as light as a summer breeze. Set this aside, reserving its use for the final act of plating. The arugula should be introduced to this dressing only in the fleeting moment before it graces the plate, ensuring the greens remain vibrant and defiant against wilting. This dressing is not meant to dominate but to delicately coat the arugula, adding just a whisper of moisture. It’s designed to complement, not compete, merging gracefully with the Rosé Ancho Chili sauce during the art of plating, creating a symphony of flavors.

Grilling Mastery: A Santa Barbara Tradition

The Charcoal Grill Method: Embracing the essence of Santa Barbara’s culinary tradition, I favor the charcoal grill, enhanced by the addition of Red Oak to the coals. This method infuses the meat with a deep, traditional flavor that is unmistakably local. For those inclined towards a gas grill, fret not; a handful of wood chips can introduce a whisper of smoke, bringing your dish closer to the cherished outdoor essence.

The Dance of the Tri-Tip: Set your grill to a medium-high heat and embark on the grilling ballet. Begin with an 8-minute sear, followed by a deft flip for another eight. Continue with a four-minute sizzle on each side thereafter. This sequence, totaling approximately 25 minutes, is subject to the steak’s thickness and the zeal of your coals.

For a succulent medium rare, aim to remove the tri-tip when the thermometer hesitates around 130°F, erring on the side of caution, as a slightly underdone tri-tip triumphs over its overcooked counterpart. Given the tri-tip’s unique shape, you’ll find each steak naturally graduates from medium rare to medium across its breadth. After a restful 10-minute pause, carve the meat ACROSS the grain to ensure tenderness in every slice.

Prawn Finale: While the tri-tip savors its rest, turn your attention to the prawns. They require but a brief encounter with the grill, about 1-2 minutes per side, transforming into a vibrant pink with enticing char marks, courtesy of the marinade’s flair for the dramatic.

Artful Plating: Begin with a delicate foundation of dressed arugula, gently laying atop it a few meticulously sliced pieces of tri-tip. Crown this arrangement with 2-3 prawns, each seared to perfection. The final flourish? A generous drizzle of the Rosé Ancho Chili Sauce, marrying all components in a celebration of flavors. This dish is not just a meal; it’s a canvas of culinary artistry, ready to enchant the palate.