Flat Iron with a Brazilian twist

Ingredients

1 Flat Iron
2-3 Garlic Cloves
About 4 Tbs Olive oil
Kosher Salt

Mix Garlic and Olive oil in food processor (you could use a blender or just chop the garlic finely and mix if needed). Coat both sides of the meat with a generous amount of kosher salt. Add garlic and olive oil mixture over the meat and spread evenly. Let stand for approximately 20 minutes.

The absolute best way to cook this is on a charcoal barbecue (gas would do in a pinch :). Cook to 165 degrees (or your desired temperature) at the thickest part. Should take about 10-15 minutes or so. I pair this with Brazilian rice and beans.

Cajun Tri Tip

Ingredients:
1 untrimmed tri tip
Extra Virgin Olive oil
Tony Chachere's Creole seasoning


Directions:
Trim excess fat while leaving at least 1/4 inch fat cap on one side. Rub tri tip generously with extra virgin olive oil. Sprinkle Tony Chachere's Creole seasoning, covering trip tip on both sides. Let rest for 30 minutes at room temperature. With grill on high heat, place trip on grill and sear on one side for 3 minutes. Flip the trip tip over and sear for 3 additional minutes. Using indirect heat, continue to cook at 350-375 degrees. Pull tri tip at 145 degrees for rare, 155 degrees for medium, 165 degrees for medium well and 175 degrees for well done. Tent and let meat rest for 10 minutes. Cut the triangle portion off, as the grain runs in different directions and these pieces will need to be cut seperately. Slice thin against the grain and serve. This step is important, as the meat will be tough if you cut with the grain.

Smoked Tri Tip

Wood - Hickory

Smoke @ 250 degrees for around 2 hours -- 145 degree doneness for most people (165-170 degree if for Jessica!)

BBQ Sauce - Cattlemens

Tri Tip Rub Ingredients:
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon garlic powder

Directions:
Combine the tri tip rub ingredients.
Season each of the tri tips with salt...kosher if you have it. Use about 2 teaspoons of salt per each roast, one teaspoon per side. Let the roasts sit salted for a few minutes, then season with the tri tip rub. Go ahead and pack all of it on. Put it in the smoker!

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Carne Asada Marinade

Marinate 5-6 pounds of meat (I like skirt steak) in the following:

Ingredients:
1/4 cup vegetable oil
1/2 cup red wine vinegar (can substitute with white vinegar)
1/3 cup lime juice (can substitute with lemon juice)
1/3 cup orange juice
1 cup water
2 tablespoons peeled fresh garlic - crushed
1 tablespoons white pepper
1 1/2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon Mexican oregano
1/4 teaspoon ground cloves
1/2 orange, sliced
1/4 bunch cilantro, chopped (no stems)

Directions:
Combine all ingredients in a large bowl and whisk to combine. Place beef in gallon sized freezer bag or in the bottom of a shallow baking dish. Pour carne asada marinade on top of beef, cover dish or close bag, and marinate beef for at least 1 hour before grilling (I suggest longer).