[0:00] What's up, dude? Today we're making one
[0:01] of my favorite backyard meals, which is
[0:03] a perfectly grilled Greek marinated
[0:06] tri-tip steak paired [music] with the
[0:08] most amazing Greek orzo salad that might
[0:10] just steal the show.
[0:11] >> Now, let's go.
[0:12] >> For this recipe, I'm going to be using
[0:14] this absolutely beautiful piece of
[0:16] tri-tip that I found. If you can't find
[0:18] tri-tip, my other choice would be
[0:19] picanha. That's also incredible for this
[0:21] style of cooking. And growing up in
[0:23] California, tri-tip is a very popular
[0:25] cut, but sometimes it's not called
[0:27] tri-tip. You might see it under triangle
[0:29] steak, triangle roast, bottom sirloin
[0:31] triangle, bottom sirloin butt, Newport
[0:34] steak if it's cut into steaks and not
[0:36] served whole, and finally Santa Maria
[0:38] steak, but you'll mostly see that in
[0:39] California. And what we're going to be
[0:40] doing today is making a simple Greek
[0:43] style marinade for this. It's just going
[0:44] to be absolutely delicious out on the
[0:46] grill. And we're starting with olive
[0:48] oil, or as Gordon Ramsay would say,
[0:50] olive oil. Little red wine vinegar,
[0:51] lemon juice, got to have it. Some
[0:53] garlic, and I'm just going to microplane
[0:55] it in. If you don't have a microplane,
[0:56] you really should. Cheap tool. I'll put
[0:58] a link for this one in the description.
[1:00] Basically, just makes a fine mince out
[1:02] of things like garlic or ginger. That's
[1:03] what I use it for mostly. I also use it
[1:05] for nutmeg. Little bit of Dijon mustard,
[1:07] and just a touch of honey. We don't want
[1:09] too much so it doesn't burn too easily
[1:11] out on the grill.
[1:12] >> Some Sergeant Gilbert reporting for
[1:13] duty.
[1:13] >> And I'm going to go fairly coarse with
[1:15] the pepper. Some fresh herbs here,
[1:17] oregano and thyme. If you can't find
[1:18] them fresh, just use dried. That will
[1:20] work as well. And some rosemary salt. If
[1:22] you know, you know. And if you don't
[1:24] know, I will put a link to this recipe
[1:25] and video down in the description
[1:27] underneath this one. Highly suggest you
[1:28] make it, but you could just use regular
[1:30] salt. Now, we're just going to work all
[1:31] of this together. Man, I can't tell you
[1:33] how good this smells. It would be
[1:34] amazing on lamb, chicken, I think even
[1:36] pork. Really all-purpose. And one move I
[1:38] really like to make with tri-tip as well
[1:40] as picanha, or really anything that has
[1:42] that fat cap on one side, is to simply
[1:45] score in about a third of an inch. And
[1:47] this really helps the marinade get in
[1:49] for one, as well as get that nice like
[1:50] crackling. Just works better out on the
[1:52] grill. And I'll flip it, and we'll go
[1:54] this way to make these nice little
[1:57] squares all the way down. Something like
[1:59] this. Doesn't need to be perfect. Nobody
[2:00] and nothing is. And then, what I'm going
[2:02] to do is get in here and just have a
[2:04] happy little time with my beef. And
[2:06] you'll notice I left these herbs big.
[2:07] It's cuz I'm just going to scrape them
[2:09] off before it goes on the grill. If I
[2:11] chop them really small and I leave them
[2:12] on there, they're just going to burn and
[2:14] then fall off on the grill, which is
[2:15] also okay, I guess. But you might as
[2:18] well do it like this. I'll just cover
[2:19] this up and leave it to marinate for
[2:21] like 3 to 4 hours. You could go longer
[2:23] if you want, but it's quite a potent
[2:25] marinade, so you don't really need to.
[2:26] But if you want to do overnight, more
[2:28] power to you, my friend. Into the
[2:29] fridge. We are now ready to get this out
[2:31] on the grill. I just scraped away those
[2:32] herbs, which was extremely easy since
[2:34] they were so big, and I'm inserting my
[2:36] probe thermometer here from Typher into
[2:39] the thickest part of this tri-tip. And
[2:41] then, what I'm going to do here is just
[2:42] set my target temp to 125, and we can go
[2:45] and get it out on the grill. And what I
[2:46] have going on here is lump charcoal and
[2:48] wood just on one side of my grill. It's
[2:50] a grill/smoker, so I can cook this on
[2:52] indirect heat over here, and I'll bring
[2:55] it up to 125, and then I can basically
[2:57] just rotate it over the coals like that
[2:59] to char it up a little bit and just get
[3:01] that fat nice and crispy. And so, on
[3:03] with the lid for now, and we're just
[3:04] going to let this smoke away. It's
[3:06] probably going to get up to like 325°.
[3:08] I like smoking things kind of hot and
[3:10] fast. I'm not really that low and slow
[3:12] guy. I don't really have the patience
[3:13] for it, to be honest. And if you don't
[3:15] have a smoker, I'm going to put oven
[3:16] instructions down in the description so
[3:18] everybody can pull off this recipe,
[3:20] which is also great. On another note,
[3:21] you know what's way more stressful
[3:23] [music] than cooking for yourself?
[3:24] Cooking for a bunch of people and trying
[3:26] to time everything perfectly. Today,
[3:28] I've got this tri-tip out on the smoker,
[3:30] and instead of checking in on it every 5
[3:32] minutes, I'm using the Typher Sync Gold
[3:35] wireless thermometer from the sponsor of
[3:37] today's video, Typher. And I'll tell you
[3:39] what, I've had it in my kitchen for a
[3:41] few years now, and it is an absolute
[3:43] [music] blessing. It's really helped me
[3:44] nail everything from thick steaks and
[3:46] large roasts to whole chickens and
[3:48] turkeys every single time. And one
[3:50] feature I really love is the smart base,
[3:52] [music] which lets me view and set
[3:54] temperatures right at the grill without
[3:55] having to pull out my phone. The best
[3:57] part is I can actually walk away. I can
[3:59] prep sides, hang out with friends, grab
[4:01] another drink, whatever I want. And
[4:02] thanks to the dual probes, I can track
[4:04] two different cuts of meat at the same
[4:06] time. Each probe has six sensors that
[4:08] track both ambient and internal
[4:10] temperatures [music] for the best
[4:11] accuracy. So, I'm not guessing when this
[4:13] thing is done. If you've got a dad who
[4:14] loves cooking or you're hosting backyard
[4:17] cookouts and game day parties this
[4:18] summer, this is one tool you will
[4:20] absolutely love to have. Tyfo Zinc Gold
[4:22] is available right now at the lowest
[4:24] price of the year, so check out the link
[4:26] in the description and use code that
[4:28] dude PD 26 before the deal ends.
[4:33] It's kind of cool. Like, why don't
[4:34] people do that more often, you know? So,
[4:36] if you do that with something that's
[4:38] bigger, will it go longer? Like, if that
[4:40] bowl was this big, or will it go
[4:41] shorter? I don't know. Shoutout Euler's
[4:43] disk. Now, while that cooks outside,
[4:44] this is the perfect time to make our
[4:46] dressing and start building our Greek
[4:48] orzo salad, which is going to be the
[4:49] side today for this tri-tip. And let me
[4:51] tell you, this salad is the stuff that
[4:53] dreams are made of. It literally has
[4:54] summer written all over it, and I'm
[4:56] Guys, I've been pretty tired, pretty out
[4:59] of it lately. I don't know about you.
[5:00] Let me know in the comments if you're
[5:01] feeling the same way, but I should have
[5:03] just doubled the amount of vinaigrette I
[5:04] made in the beginning of the video.
[5:05] [music] I mean, technically, I guess
[5:07] it's a marinade since we put it on beef,
[5:09] but it's literally a vinaigrette, and
[5:10] it's the exact same recipe pretty much
[5:13] for the dressing. So, that's just my
[5:15] bad, but here's how we do it. But, there
[5:16] is a few subtle differences. We're
[5:17] starting with olive oil just like
[5:18] before, and I'm making a little more
[5:20] than I actually need for the salad, and
[5:22] you'll see why soon. Red wine vinegar
[5:24] next, lemon juice, salt, no rosemary
[5:27] salt this time, just regular. And you
[5:29] don't have to, but I like Dijon in
[5:30] there. It really helps it bind as well.
[5:32] And this is my wife's signature salad.
[5:34] She always puts chili flakes. I don't
[5:36] think it's really like traditional, but
[5:37] I'm going to put them in. I like it.
[5:39] Little bit of honey as well just to cut
[5:40] through that sourness. And I'm doing
[5:42] fresh oregano again, but this time
[5:43] chopped up. But, honestly, dried [music]
[5:45] is perfectly fine here. Sergeant Gilbert
[5:47] back in action. And then last but
[5:49] certainly not least, more microplane
[5:52] garlic. Got to have it. Going in. And
[5:54] all we got to do is give this a really
[5:55] good whisk. Now just give it a quick
[5:57] taste. See how the balance of fat and
[5:59] acid is in here. Absolutely delicious. I
[6:01] might just put one more little splash of
[6:03] olive oil and we are good to go. Now
[6:04] moving on to the orzo, I'm just going to
[6:06] salt up my water here. I recently saw
[6:09] this video on TikTok where all these
[6:10] food network dudes were showing how much
[6:12] salt to put in your pasta water. And
[6:14] they were doing absolute handfuls of
[6:17] salt, man. Like honestly, it just really
[6:19] pisses me off because if you do that,
[6:20] whatever you cook in there is going to
[6:22] be too salty and then you can't use the
[6:23] pasta water either. So like when I taste
[6:25] this water,
[6:27] it's lightly salted. This is This is
[6:29] what you want. Trust me, it is. I used
[6:31] to put way more salt in it earlier in my
[6:32] cooking career and every time I made a
[6:34] pasta with that, it was just way too
[6:35] salty. So I'm going in here with my
[6:37] orzo. I'm doing like a little more than
[6:39] half a pound. Seems like whenever you
[6:41] cook a pound of pasta, it's always a
[6:42] disaster. Something about half a pound
[6:44] or a little more always seems to work
[6:46] better. Just give this a little stir. No
[6:48] need to add any olive oil in there or
[6:49] anything like that. Let's just let it
[6:51] cook. And here we are after 7 minutes.
[6:53] Orzo cooks pretty quick. Just want to
[6:55] taste one. A little longer. And because
[6:56] we're not finishing this pasta like in a
[6:58] sauce, we need it all the way cooked
[7:00] through. There we are, my friends, 9
[7:01] minutes. I'm going to strain this off
[7:03] and then I put it in a strainer back
[7:04] over the pot
[7:05] >> [music]
[7:05] >> and I'm just going to let this steam dry
[7:07] for about 5 minutes and just let it drip
[7:09] out any excess water before I show you a
[7:11] little pro trick that I use for pasta
[7:13] all the time and especially when I'm
[7:15] making like a cold pasta salad or room
[7:17] temp pasta salad, anything room temp
[7:19] with pasta, really. Now here's the
[7:20] trick, my friends, and it's why I made
[7:22] extra dressing. After the 5 minutes has
[7:24] elapsed, instead of putting just like
[7:25] olive oil on this, I'm putting on like
[7:27] about a third of that dressing straight
[7:30] onto the hot orzo. And we're putting
[7:31] that on while it's hot because this orzo
[7:34] is now going to literally absorb all
[7:36] that flavor-packed dressing and it's
[7:37] going to make each bite in the finished
[7:39] salad just that much better. You'll be
[7:41] surprised how much hot pasta can absorb
[7:44] liquids. It's really incredible,
[7:45] actually. So, it's just sucking all that
[7:47] up right now. Oh, we'll just let that
[7:48] sit here a few more minutes. It's been
[7:50] sitting here for a few minutes now, and
[7:51] it's over a strainer, so you would think
[7:53] like, "Oh, did I waste all that
[7:54] dressing? Didn't it just fall through?"
[7:56] Well, no. None of it went through.
[7:58] That's That's like a demonstration in
[8:00] just how pasta absorbs stuff when it's
[8:02] hot. And now, I'm going to get it out
[8:04] onto a little sheet pan cuz we want to
[8:06] cool this down to room temp, obviously,
[8:08] before we make our salad. And I'm going
[8:09] to accelerate that process by putting it
[8:11] in my fridge. It's not going to destroy
[8:12] your fridge. So, we'll just [music]
[8:14] spread this out. God, I love orzo. Look
[8:15] how it's plumped up. Beautiful. And
[8:17] another little pro trick, just do some
[8:18] little lines like this. Just helps for
[8:20] air flow a little bit. Here we are after
[8:22] 50 minutes. That's 5 0. A lot of times
[8:24] on social media you say 50 and people
[8:26] think 15. Like, I don't know. They are
[8:28] similar, but essentially now, it's at
[8:30] about 126, 127° inside. The Tyfor set
[8:33] off a couple minutes ago, so we're just
[8:35] outside now. And now, what I'm going to
[8:36] do is go ahead and pull the thermometer.
[8:38] And as you can see, it needs a little
[8:39] color on the bottom. So, what I'm going
[8:41] to do here is just rotate over the
[8:42] coals. And this is the reason I pulled
[8:44] it at 125 cuz I want to finish it over
[8:46] the charcoal. And even if you didn't put
[8:48] this over the charcoal, it's still
[8:49] coming up to like 133, probably, with
[8:52] carryover cooking. So, always just aim
[8:53] on the lower side to protect yourself
[8:55] from overcooking it. There we go. I'm
[8:56] going to flip it over. Got a little dark
[8:58] right there, but absolutely fine. When
[8:59] you do it on the fat side, you got to be
[9:01] so quick, right? It will burn like
[9:03] pretty much immediately. But, you know
[9:05] what? A little charred flavor is good
[9:06] here. I mean, it's personal preference.
[9:08] Like, literally, guys, I'm going maybe
[9:10] 10 seconds on this. And I think that's
[9:12] good. I don't want any more charring
[9:13] than that. For me, this is good. That's
[9:15] literally all she wrote. We're going to
[9:16] get it out to rest. All right, my
[9:17] friends, let's finish the salad. So, I'm
[9:19] just dropping all of this into the
[9:21] leftover dressing, cucumbers, tomatoes,
[9:24] feta, red onion, Kalamata olives,
[9:26] parsley, Italian, Greek parsley, and our
[9:29] orzo here. Now, depending on the ratio
[9:31] you want, you might not need all this
[9:32] orzo. I think I'm basically going to do
[9:34] it all. Maybe I'll save like a little.
[9:37] Just hit it with a little bit of salt,
[9:38] too, as I'm mixing here. I mean, there's
[9:40] a lot in the dressing and on the orzo
[9:42] and from the pasta water, so you
[9:43] shouldn't really need much. Now, let's
[9:45] just give it a [music] good mix. Oh my
[9:47] god. I've been dreaming about this for a
[9:49] while. I love love love orzo and I love
[9:53] love love Greek salad. And so, natural
[9:55] combination, my friends. Oh my god, yes.
[9:58] You know what? I'm going to go ahead and
[9:59] add all that orzo. Since it's a half
[10:01] pound for this recipe, you can take it
[10:03] and just give it I'm just going to stand
[10:04] here and just give it a very thorough
[10:06] mixing. If there's a salad that has
[10:08] summer written all over it, man, it's
[10:09] got to be this, right? Look at that. So,
[10:11] our tri-tip has been resting for 20
[10:13] minutes now. I really think you should
[10:14] rest this longer than you think. It's
[10:16] just like picanha. If you cut it too
[10:17] soon, it loses a lot of juice. So, I'm
[10:19] going to make my first cut right here.
[10:21] This tail will probably be overcooked
[10:22] because it's just a little tail.
[10:24] Although, it looks pretty freaking nice.
[10:25] And so, I'm going to cut this nice and
[10:27] thick on a bias. You know you've done
[10:29] well when you can just see like the
[10:31] rivers of juice. You guys see that? Just
[10:34] moving through there. It looks Isn't
[10:36] that crazy looking? It looks like it's
[10:37] alive. See that? That's the more than 20
[10:39] minutes of resting, guys, and it's like
[10:41] it's still putting out like a lot of
[10:42] juice.
[10:44] I'm doing pretty thick slices here.
[10:47] They're like little steaks. [music]
[10:48] And as you can see, like even 20 minutes
[10:50] of resting, look at all the juice. It
[10:52] just goes to show when you're doing a
[10:53] bigger roast, just rest it longer than
[10:55] you think, you know? But I just move it
[10:56] on to a paper towel, so when I serve it,
[10:58] I just don't get all that juice on the
[10:59] plate. There's only one thing left to
[11:01] do, my friends. Let's plate it up
[11:02] [music] and give it a taste with
[11:04] Marquis.
[11:12] >> [music]
[11:15] >> I think real quick we got a flashback to
[11:17] like 10 seconds ago when that meat was
[11:19] [music] just It was just like just
[11:21] rivers of juice coming out. Marquis
[11:24] center cut. Oh, nice. Okay. No, don't
[11:27] No, don't He's just slapping it. Don't
[11:29] you guys hate this?
[11:31] Don't you love salt that's just
[11:32] completely touched somebody's elbow?
[11:44] >> [screaming]
[11:45] >> The fat cap does it for me. It's got
[11:47] that grilled summery taste. Tri-tip is
[11:50] delicious. I would rate it number two
[11:52] under picanha. I prefer picanha, but
[11:54] tri-tip is still very good and highly
[11:56] underrated and one of the cheaper cuts
[11:58] in terms of like something you can cook
[12:00] like a steak. It's also pretty
[12:01] versatile. You can slice it up, make
[12:03] sandwiches. Let's [music] see if this
[12:04] orzo salad can steal the show.
[12:07] I think I might like the salad more than
[12:08] the steak.
[12:10] Orzo is such a good way to change
[12:13] something without doing anything
[12:15] different. Your pasta salads, your tuna
[12:16] mac salads, anything just throw this in
[12:19] and it's like a different experience
[12:20] completely. Delicious. I don't know what
[12:22] else to say, my friends. This is a
[12:23] summer hit. Make it.
[12:30] >> [music]