Tri tip steak with charred tomato corn relish

Source: sf chronicle

Ingredients:

- tri tip steak

- garlic powder

- ground cumin

- smoked paprika

- black pepper, ground

- kosher salt

- tiny bit of ancho chili powder

Relish

- 2 lbs of tomatoes

- 2 ears of corn

- 2 cloves of garlic

- 1 bunch of green onions

- red onion

- 1 canned chipotle in adobo, minced

- 1 tbsp sugar 

- 2 tap red or white wine vinegar

Directions:

Dry steak then brush with olive oil and cover liberally with seasonings.  Let marinate for 1-4 hours.

Grilling:

For the grill, prep the standard hot/cool zones.  Brush the the tomatoes, green onion, red onion, and corn with oil oil then grill over high heat, removing when done.  Char is nice.

For the meat, sear both sides until brow. And then move to the cool side to cook i. indirect heat until it reaches 130 degrees (about 10 minutes). Take off and let rest for 15 minutes.

Prepare the relish:

Peel and dice the tomatoes.  Dice the red onion.  Cut the green onions into 1" slices, and remove the corn from the cob.  

In a large sauce pan, brown the garlic over medium low heat.  When browned, add in the the sugar, vinegar, and a touch of salt and stir till dissolved.  Add the tomatoes, corn, green onion, red onion, and simmer for 1-2 Minutes until the flavors mix.

Slice the trip tip against the grain and serve with the relish.

Serves 6.  320 calories