Recipe: Grilled Tri-Tip Roast with Charred Tomato-Corn Relish

GRILLED TRI-TIP ROAST WITH
CHARRED TOMATO-CORN RELISH

FOR THE TRI-TIP:
2 1/4 to 2 1/2-pound tri-tip roast, well trimmed
Olive oil for brushing
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

FOR THE TOMATO-CORN RELISH:
2 ears corn, shucked
1 bunch green onions
Oil for brushing plus 1 tablespoon for the saucepan
2 pounds tomatoes
1 clove garlic, minced
2 teaspoons red or white wine vinegar
1 teaspoon sugar
1/4 teaspoon kosher salt, to taste
1 canned chipotle chile en adobo, finely minced
Black pepper

TO PREPARE THE TRI-TIP:
Brush the tri-tip all over with olive oil. Combine the salt, pepper and garlic powder in a small bowl and sprinkle the roast evenly with the seasonings. Let stand at room temperature 1 hour or refrigerate up to 4 hours; bring to room temperature at least 20 minutes before cooking.

TO PREPARE THE TOMATO-CORN RELISH:
While the meat is standing, preheat the grill to medium-high (400 to 450 degrees F).

Brush the corn and green onions with oil; season with salt. Place the corn, green onions and tomatoes on the grill over direct heat and cook, turning often, until the onions are wilted and browned, 5 minutes, the tomatoes are softened, 10 minutes, and the corn is golden all over, 15-20 minutes. Remove the vegetables as they're done; let cool.

Cut the green onions into 1/4-inch slices. Peel and core the tomatoes, then chop into chunks. Remove the corn kernels from the cob.

Heat the 1 tablespoon oil in a medium saucepan over medium-low heat. Add the garlic and cook until just fragrant, 1 minute. Add the vinegar, sugar and 1/4 teaspoon salt; stir until the sugar and salt have dissolved. Add the tomatoes, green onions, corn kernels and chile; bring to a simmer and cook just to bring the flavors together, about 1 to 2 minutes. Season with salt and pepper to taste.

TO GRILL THE MEAT:
Make sure the middle of the grill or one side is unheated for indirect heat. Sear the tri-tip over direct heat until browned, 12-15 minutes, then move to indirect heat. Reduce heat in the grill to medium (350 to 450 degrees ), cover and cook the meat to medium-rare (an internal temperature of 130 to 135 degrees), 30-35 minutes. Remove from the grill, tent with foil, and let rest 15-45 minutes.

TO SERVE:
Slice the tri-tip and serve with the Tomato-Corn Relish, using a slotted spoon if it gets too juicy.

Makes 6 servings
Adapted from source: Weber's Real Grilling by Jamie Purviance