Ninja Foodi Tri Tip Recipes

NINJA FOODI TRI TIP

Steps:

• Season the steak with the steak seasoning and let rest for about 15 minutes before cooking.
• Coat the basket with the spray of your choice such as grapeseed.
• Once ready to cook, place in the basket of the Ninja Foodi and use the Air Crisp setting at 400*F for 15 minutes, rotate the steak about halfway through the cooking time.
• Carefully remove, slice against the grain and serve.
• It's best to watch this steak closely as you want it to reach an internal temperature of about 145*F. This is the sweet spot for this steak, less on the temperature if you are looking for it to be rarer.

INSTANT POT TRI TIP

Steps:

• Trim the fat off your meat. Pat dry with paper towels and lay on a cutting board.
• Mix together ingredients for dry rub and pour half on top. Rub down with hands. Allow excess to fall off when you flip meat over.
• Pour remaining rub on bottom and rub down.
• Set pressure cooker to saute function. Pour olive oil inside pot. Place meat inside and brown for about 2 minutes on each side. Then remove and put on a plate.
• Turn pot off and pour broth inside. Use a wooden spatula to deglaze pot (scrape off stuck on bits off bottom of pot).
• Place a trivet inside your pot. Put your meat on top.
• Close lid and steam valve. Set to high pressure for 25 minutes followed by a quick release if you like middle pink. If you want it more medium allow for a 5 minute natural release, then quick release remaining steam.
• Set on cutting board and allow to rest for 10 minutes before slicing.
• While you're waiting on meat to rest, make gravy in pot.
• Take out trivet and set pot to saute.
• In a small bowl ladle out some of your hot liquid. Whisk in 2 tbsp cornstarch until mixture is very smooth. Pour into pot that is bubbling. Use wood spatula to consistently stir so lumps do not form. Saute for about 1-2 minutes and then turn off. Pour gravy into a bowl. Slice and serve.

ULTIMATE TRI-TIP ROAST

Steps:

• In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
• Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
• Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
• About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
• Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
• When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
• Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.