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1
In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat.
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2
Let stand 30 minutes at room temperature.
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3
Prepare a charcoal grill for direct and indirect medium-high heat.
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4
Add the chips about 30 minutes before grilling the beef.
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5
Setthe tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes.
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6
Flip over and sear other side.
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7
Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
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8
Transfer the meat to a cutting board and let rest at least 15 minutes.
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9
Slice the meat across the grain.
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10
Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread.
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11
Heat a large saute pan over medium heat.
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12
Add the bacon and cook until golden brown and the fat has rendered.
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13
Remove the bacon with a slotted spoon to a plate lined with paper towels.
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14
Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes.
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15
Add the beans and bacon and cook until warmed through.
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16
Season with kosher salt and freshly ground black pepper.
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17
Put into a serving bowl and top with cilantro or parsley leaves.
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18
Preheat the grill for high direct heat.
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19
Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket.
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20
Grill, tossing once or twice, until charred on all sides.
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21
Remove the tomatoes to another bowl.
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22
Add the parsley or cilantro, olive oil, garlic paste, chiles and onions.
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23
Stir to combine and season with salt and pepper.
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24
Let sit at room temperature for at least 30 minutes before serving.
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25
Mash the butter, garlic and some salt and pepper in a mortar and pestle.
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26
Brush the cut side of the bread lightly with oil and season with salt and pepper.
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27
Grill the bread, cut-side down, until golden brown.
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28
Flip over and continue cooking for 30 seconds longer.
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29
Remove from the grill, slather with the garlic butter and cut each half into 4 pieces.
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30
Put the pieces on a platter and scatter parsley leaves over the top.
