Bobby Flay's Grill It! - Bobby Flay [16]
Serves 4 to 6
Tri Tip Steak
2 tablespoons kosher salt
1 tablespoon garlic salt
1 tablespoon coarsely ground black pepper
1 (2½-pound) tri tip roast, fat trimmed
2 tablespoons canola oil
Tomato Relish (recipe follows)
Santa Maria Pinquito Bean Relish
8 ounces bacon, finely diced
1 medium Spanish onion, finely diced
1 poblano chile, finely diced
2 cloves garlic, finely chopped
2 (15.5-ounce) cans pinquito or pinto beans, drained, rinsed, and drained again
2 tablespoons chopped cilantro or flat-leaf parsley
Kosher salt and freshly ground black pepper
Heat your grill to high
To grill the steak, combine the salt, garlic salt, and pepper in a small bowl. Rub the mixture all over the beef and drizzle with the oil. Put the steak on the grill and cook, turning once, until golden brown and slightly charred on both sides and cooked to medium-rare, about 15 minutes total.
Meanwhile, make the bean relish. Heat a large sauté pan over the grates of the grill or on a stovetop over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
Add the onion and poblano to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the beans and cook until warmed through, 3 to 4 minutes. Fold in the cooked bacon and cilantro, season with salt and pepper, and transfer to a medium bowl.
Transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes before slicing across the grain into ¼-inch-thick slices.
Spoon the bean relish onto plates, top with the steak, and garnish with a dollop of tomato relish.
Tomato Relish
Makes approximately 2 cups
3 medium ripe beefsteak tomatoes, finely diced
½ small red onion, finely diced
2 cloves garlic, finely chopped
1 serrano or jalapeño chile, finely diced
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves
Kosher salt and freshly ground black pepper
Combine the tomatoes, onion, garlic, chile, olive oil, parsley, and salt and pepper to taste in a medium bowl. Let sit at room temperature for up to 30 minutes before serving.
burgers
Green Chile Cheeseburgers
Texas Burger
Spicy Buffalo-Style Burger with Celery-Carrot Slaw and Blue Cheese Dressing
Blue Cheese Sirloin Burgers with Red Wine–Onion Jam
Nacho Burger
Pressed Burger with Manchego, Serrano Ham, and Piquillo-Smoked Paprika Aioli
Buffalo Burger with Swiss Cheese, Red Cabbage Slaw, and Pickled Okra Russian Dressing
Turkey Patty Melt with Grilled Onion Relish
Spiced Turkey Burgers with Apple Raita and Spinach
I’m a burger man, pure and simple. I’d like to think that it doesn’t get much better than a juicy beef burger layered with a slice or two of cheese. But you know what? The possibilities for cooking with ground meat are endless, and I’d be remiss in my duties as a griller if I didn’t take the time to explore them. And I’m glad I have, because I’ve opened up to a world of delicious burgers made from turkey and chicken or buffalo, not to mention other savory preparations such as Mediterranean-inspired burgers. Burgers and other chopped meat dishes are perfect informal party food. The chopped meat tends to be less expensive than whole cuts, everyone seems to love burgers, and it’s fun to show off the new and exciting ways you have found to present everyone’s favorite backyard fare.
When it comes to the beef burger, the cut you choose is really important. And, despite what you might expect, this is one time when I generally prefer the cheaper option. On occasion I will make an “upscale” burger using the comparatively pricey ground sirloin,