Serves: 6
Total Calories: 237

FOR THE SALSA:
2 cups diced ripe tomatoes
1 (7-ounce) can diced green chili
8 green onions, (white part only), thinly sliced
2 tablespoons finely chopped fresh cilantro
2 teaspoons minced garlic
2 teaspoons red wine vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon Tabasco hot pepper sauce
FOR THE RUB:
2 teaspoons granulated garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper

1 Tri-Tip roast beef, 1 1/2 to 2 lbs and about 1 1/2 inches thick
extra-virgin olive oil
kosher salt
1 baguette French bread (optional)
1 stick unsalted butter, softened (optional)

TO MAKE THE SALSA: In a medium bowl mix together the salsa ingredients. Cover and set aside until ready to serve.

TO MAKE THE RUB: In a small bowl thoroughly mix together the rub ingredients. Press the rub into the roast. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Follow the grill's instructions for using wood chips (oak or hickory chips soaked in water for at least 30 minutes). Lightly brush or spray the roast with olive oil and season with salt. Sear over Direct Medium heat for about 10 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 20 to 30 minutes more. Remove from the grill and allow to rest for about 5 minutes.

Cut the roast across the grain into very thin slices and arrange on a platter. Serve with the salsa and baguette, sliced and buttered, so your guests can make their own sandwiches or serve fanned on plates with the salsa spooned on top.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 237
Calories from Fat: 134

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Beef
Bacon-Mushroom Beef Rolls
Beef Ribs With Cabernet Sauce
Beef Satay
Beer-Bathed Brisket
Bistecca Alla Fiorentina
Black Thai Burgers With Gingered Shiitakes
Blue-Cheese Burgers With Spicy Celery Slaw
Bourbon-Glazed Cajun Tenderloin
Chili On The Grill
Chili-Rubbed Veal Loin Chops With Green Chile Butter
Chopped "Steaks" With Ketchup Glaze
Classic Bacon Cheeseburger
Corned Beef And Swiss On Rye
Dry-Rubbed Porterhouse With Barbecue Steak Sauce
Filet Mignon With Cremini-Wine Sauce
Filets And Crab With Béarnaise Sauce
Flank Steak With Salsa Verde
Flatiron Steaks With Steakhouse Sauce
Garlic And Herb-Crusted Slow-Smoked Prime Rib
Greek Pita Pockets
Grilled Beef Tenderloin With Hoisin-Plum Mop
Guacamole Cheeseburgers
Hanoi Beef Kabobs
Herbed Veal Loin
Hickory-Smoked Boneless Rib Roast
Hoisin Beef Kabobs With Tomato Salad
Holiday Beef Tenderloin
Kansas City Boneless Rib Roast
Korean Short Ribs
Lemon-Herb Beef Kabobs With Couscous Salad
Mexican Flank Steak With Jicama-Orange Salad
Molasses Short Ribs With Onion Marmalade
Molto Bene Sirloin Steak
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New York Strips With Roasted Garlic Butter
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Pineapple-Hoisin Beef Ribs
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Southwest Sirloin With Corn Salad
Spicy Rib-Eye Steaks With Tomato Chutney
Spicy Skirt-Steak Fajitas
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Spiral Steaks With Pesto, Olives, And Tomatoes
Steak Tacos
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