We seasoned pasture-raised Black Angus beef tri-tip with a chimichurri rub featuring Hotel Tango's vodka before slow smoking 'em over fruit wood.
Fully cooked and ready to eat, or simple to heat and serve hot (see easy instructions below). We recommend slicing against the grain. Serve with a sweet onion & peach relish, and complete the dinner menu with our Ramp Risotto Mix.
Available in your choice of three sizes:
- Petite: about 1 - 1.5 lbs each
- Grande: about 1.5 - 2 lbs each
- Extra Grande: about 2-2.5lbs each
Keep refrigerated or freeze for longer storage.
Ingredients: Beef Tri-tip, paprika, chili powder, cayenne, cumin, brown sugar, garlic powder, onion powder, kosher salt, black pepper, cilantro, extra virgin olive oil, garlic, white vinegar, piquillo peppers, lime juice, shallot, Hotel Tango vodka.
Optional Heating Instructions: Remove tri-tip from its packaging and let rest at room temp for 30 minutes, then wrap loosely with tin foil. Heat oven or grill to 300F and warm the tri-tip for about 20 minutes or until it's hot throughout. Exactly how long it takes depends on how cold it is going into the oven/grill. In a rush? Slice against the grain before heating.