Charcoal Grilled Hearst Ranch Tri-tip with Peppronata
Artisan Restaurant - Paso Robles, CA

Chef Chris Kobayashi
Artisan Restaurant

1401 Park Street
Paso Robles, CA, 93446

www.artisanpasorobles.com

Wine: 2007 "Lone Tree" Cabernet Franc

For the Tri-tip

1	Each	Two to three pound Hearst Ranch Tri-tip
1	Tbls	Fresh thyme, chopped
1	Tbls	Fresh rosemary, chopped
1	Tbls	Fresh oregano, chopped
2	Tbls	Extra virgin olive oil
1	Tbls	Red chili flakes
		Salt and pepper
1	Bunch	Arugula
		Lemon and olive oil for dressing

For the Peppronata

8	Each	Gypsy Peppers
½	Cup	Extra virgin olive oil
2	Tbls	Salt packed capers, rinsed and drained
½	Cup	Peeled seeded diced tomato
1	Cup	Diced red onion
1	Clove	Garlic, thinly sliced
1	Pinch	Red chili flakes
¼	Cup	Castelvetrano olives, or another Italian green olive, pitted and chopped
2	Tbls	Red wine vinegar
		Salt

Special Note: Purchase Hearst Ranch Tri-tip at www.hearstranch.com.

Trim the beef of excess fat, leaving a ¼ inch fat cap. Season the beef with the freshly chopped herbs, olive oil, red chili flake and a generous amount of salt and pepper. Refrigerate for 4 hours or overnight.

Prepare a charcoal grill and pull the tri-tip from the refrigerator and let stand for 30 to 40 minutes.

In a bowl, toss the peppers with a little olive oil and a generous pinch of salt, coating them evenly. When the coals are broken down, red, and glowing, roast the peppers over a prepared charcoal grill, turning the peppers once about halfway through cooking, for about 5 to 10 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the grill, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the pepper into roughly equal pieces, about ½ inch wide, discard the stems, seeds and membranes. Reserve

While the peppers are cooling, place the tri-tip, fat side down, on a cooler part of the grill away from the direct heat. Cook the steak about 15 minutes rotating frequently to caramelize the meat well. Turn the tri-tip and cook an additional 10 minutes. A meat thermometer inserted into the thickest part of the steak should read 120° to 125°F. Rest the steak while you finish preparing the peppronata.

In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute or until they bloom and become crispy. Stir in the diced tomatoes and cool for 2 minutes, until the paste turns a brick red. Stir in the onion, garlic chili flake and olives and a ½ teaspoon of salt. Stir occasionally, for 5 minutes, or until the onions are tender. Deglaze the pan with the vinegar, dislodging any of the brown bits, stir in the peppers. Cook for a few minutes, taste for seasoning and adjust with more salt or vinegar if needed.

Spoon the warm peppers on a large warm platter. Slice the steak against the grain and arrange it over the peppers. Scatter the cleaned arugula over the steak and drizzle with lemon juice and olive oil. Serve immediately.

Serves 6