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Smoked Tri-Tip with Mint and Meyer Lemon Smashed Peas

By: Mandy Tanner

Reverse seared Tri-Tip is first smoked then seared for a beautiful crust. Accompanied by fresh English peas that are blanched and smashed and mixed with a mint and Meyer lemon sauce, celebrate springtime flavors. The balance of the smoky Tri-Tip pairs beautifully with a vibrant green sauce with herbaceous and sweet notes. 

Notes: If you can’t find Meyer lemons, a regular lemon will work well. Alternatively, you could use the same process for the Tri-Tip in the oven on a rack over a rimmed baking sheet, but it won’t have the smoke flavor that you get from cooking on a grill.

Ingredients

Smoked Tri-Tip

  • 1 SRF Tri-Tip Buy Now
  • 1 tablespoon Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt Buy Now
  • 1 tablespoon high-heat cooking oil, such as grapeseed or canola

Mint and Meyer Lemon Smashed Peas

  • 2 cups (8 oz) fresh English peas
  • Kosher salt, as needed
  • ¼ cup fresh mint, finely chopped, from about ½ bunch
  • 2 tablespoon minced shallot, from 1 small shallot
  • Zest of 1 Meyer lemon
  • 2 tablespoon Meyer lemon juice, from 1 Meyer lemon

Smoked Tri-Tip

For the Tri-Tip: With a sharp knife on a cutting board, trim the Tri-Tip of any excess membranes and fat, as desired. Pat dry with a paper towel, then season generously on all sides with Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt. Place the Tri-Tip on a rack over rimmed baking sheet and keep refrigerated until ready to cook. This can be done up to a day in advance, or just before cooking.
When ready to cook, set the smoker or pellet grill to 250°F and preheat as needed.
Insert a probe thermometer, if available, into the thickest part of the Tri-Tip. Place the Tri-Tip directly on the grill grates, close the lid and cook until the Tri-Tip reaches an internal temperature of 110°F.
Remove the Tri-Tip from the smoker, and place on a rack over a rimmed baking sheet.
Sear the Tri-Tip: In a large cast iron pan over medium heat, add the oil, then add the Tri-Tip and sear on both sides for 4 minutes per side, or until the internal temperature reaches 130F, or desired internal temperature. The Tri-Tip will continue cooking a few degrees as it rests.
Remove the Tri-Tip from the pan. Transfer to a cutting board and tent with foil. Let rest for 10 minutes before slicing against the grain and serving with the Mint and Meyer Lemon Smashed Peas. Enjoy!

Mint and Meyer Lemon Smashed Peas

While the Tri-Tip smokes, prepare the peas. Prepare an ice bath using a bowl of ice and cold water, this will stop the peas from overcooking. In a medium sauce pot with a lid over medium heat, bring 2-inches of water to a boil. Add ½ teaspoon of kosher salt to the water, then add the peas. Cover and cook for about 2 minutes, until the peas float, are bright green and tender, but not soft. Immediately drain the peas, and place in the ice bath to stop cooking. Let sit for 5 minutes until completely cool, then drain the peas.
Place 1 cup of peas into a bowl (reserving the other 1 cup whole) and smash with a potato masher or back of a spoon, alternatively use a blender or food processor. In a small bowl, add the mint, shallot, lemon zest, lemon juice, olive oil, honey, and 1/8 teaspoon of salt, and stir. Place the smashed peas into a medium bowl, then add the mint and Meyer lemon mixture, and the reserved whole peas. Stir to combine. Cover and keep refrigerated until ready to serve.