Reverse Seared Tri Tip Tacos

• 1kg beef tri tip
• 10 soft shell tacos
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp cracked pepper
• 2 avocados
• 1/2 lemon squeezed

Salsa Ingredients

• 1 x red capsicum
• 1/2 cup fresh corn
• 1 x tomato finely diced
• 1 x red onion finely diced
• 1 x telegraph cucumber finely diced
• 20g finely chopped coriander
• 1 x fresh lime squeezed
• 1 tsp salt
• 1 tsp cracked pepper

Method

1. Heat your fire to a medium heat moving all your wood to the opposite side of your grill rack. Once this burns down a little bit move the embers under the grill rack and keep the fire burning on the opposite side.
2. Remove your tri tip 1 hour before you plan on cooking it so it can get to room temperature. Cover in olive oil, salt & pepper then place on your grill rack and cook for 25-30 minutes for a medium rare finish. Add 5 minutes more cooking time for medium and another 5 minutes for well done.
3. Well the meat is cooking get your avocados, cut them in half and remove the pip. Scoop out and add to a bowl with half a squeezed lemon, olive oil, salt & pepper and mash together with a fork to make your guacamole. Also combine all your salsa ingredients in a separate bowl and mix well.
4. Once you have cooked your meat for 25-30 minutes over the in direct heat then move your fire directly under the meat and sear each side for 2 minutes. Remove from the grill and rest for 5 minutes before slicing thinly.
5. Well the meat is resting put your soft shell tacos on the grill rack and warm for 1 minute.
6. Add your meat to the taco then top with salsa and guacamole then serve. Enjoy!