Smoky BBQ Tri-Tip Steak with Charred Corn Salsa and Campfire Creamed Corn

Allergens

Wheat (from the rub), Dairy (sour cream)

Ingredients

• 1. 2 lbs tri
• tip steak 2. 1 cup BBQ Smokehouse Rub 3. 1 cup BBQ Mop Sauce 4. 6 ears of corn, husked and cleaned 5. 1/2 cup mayonnaise 6. 1/2 cup sour cream 7. 1 tbsp honey 8. Salt and pepper, to taste 9. 3 tablespoons butter 10. 1/4 cup cilantro, finely chopped

Instructions

1. Prepare the grill for indirect cooking.
2. Season the tri tip steak with the BBQ Smokehouse Rub. Place it on the hot side of the grill and cook until browned (about 3 minutes per side). Move it to the cooler side and mop sauce onto the steak.
3. Grill for 45 minutes to an hour, mopping every 10 15 minutes with more BBQ Mop Sauce, until the internal temperature reaches 135°F (for medium rare). Remove from heat and let it rest.
4. In a bowl, combine mayonnaise, sour cream, honey, salt, and pepper. Set aside.
5. Place corn on the hot side of the grill and cook for 6 8 minutes, turning frequently until kernels are slightly charred. Remove from heat.
6. Cut off the kernels from the cob and mix with the mayonnaise mixture and cilantro. Set aside.
7. Slice the tri tip steak against the grain into 1/2 inch thick slices. Arrange on a platter, top with Charred Corn Salsa, and serve alongside campfire creamed corn.

Chef’s Insight

For added smokiness, you can soak wood chips in water for 30 minutes before using them on the grill.

Notes

To truly immerse yourself in the experience, try playing some lively Southern rock tunes as you cook and serve!