Tri-Tip Santa Maria with Low-and-Slow Cabbage and Old-Fashioned Garlic Bread

When I first started grilling and barbecuing in earnest, everyone I met from the West Coast would reply to the statement that California has no barbecue with, “Yes, we do. We have the tri-tip.”

The first time I ever tasted a tri-tip steak, it was prepared in the simplest of ways. It had a darkly caramelized crust on the outside that was almost black, with a glistening fuchsia interior. And I’ll admit it: I thought it was the most beautiful piece of grilled meat I’d ever seen.

To round out this meal, dessert is a brownie topped with caramel, chocolate ganache, and toasted pecan halves.

Tri-Tip Santa Maria

Yields 4 to 6 servings.

Ingredients:

1 tri-tip steak (11⁄2 to 2 pounds)

2 tablespoons dark brown sugar

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon dried Worcestershire powder

2 teaspoons granulated garlic

Double pinch of cayenne pepper

Extra-virgin olive oil

Directions:

1. Preheat grill with all burners on high. Once heated, adjust the temperature to medium-high heat for indirect grilling.

2. Wrap steak in paper towels to remove excess moisture. Replace paper towels as needed.

3. In a small bowl, mix brown sugar, salt, pepper, Worcestershire powder, garlic, and cayenne to make a spice rub.

4. Just before grilling, brush both sides of steak with oil, and season with half of the rub. Reserve remaining rub for a cabbage side dish.

5. Place steak on cooking grate directly over fire. Cover with lid, and cook for 2 minutes for good grill marks. Turn steak, and sear over fire for another 2 minutes.

6. Move meat away from flame, cover, and continue cooking for an additional 15 to 20 minutes for just under medium-rare, or until steak reaches an internal temperature of 130 F on an instant-read thermometer. Remember, the larger the piece of meat, the longer it’ll take to cook. Use the thermometer to ensure proper doneness.

7. Remove steak from grill, and let rest for 8 to 10 minutes before slicing against the grain.

Turtle Brownie Bites

Turtle Brownie Bites

Yields 48 bite-sized pieces.

Ingredients:

8 tablespoons (1 stick) unsalted butter

8 ounces 70 percent bittersweet chocolate, divided

2 large eggs

1 2⁄3 cups sugar

2 teaspoons pure vanilla extract

1⁄2 teaspoon fine sea salt

1 cup all-purpose flour

2⁄3 cup coarsely chopped pecans, toasted

Caramel Sauce (recipe follows)

1 pound (about 21⁄2 cups) pecan halves, toasted, for garnish

Chocolate Ganache (recipe follows)

Directions:

1. Position rack in center of oven. Preheat oven to 350 F. Coat a 9-inch square cake pan with baking spray, then line it with parchment paper, leaving a 2-inch overhang on each side. Smooth the paper evenly on the bottom and up the sides. The overhanging sides will help you remove the baked cake.

2. Melt butter and 6 ounces of chocolate in the top of a double boiler, or in a metal bowl set over simmering water. Chop remaining chocolate into small pieces, and set aside.

3. Beat eggs, sugar, vanilla, and salt with an electric mixer on medium speed until combined. Add melted mixture, and beat until mixed. Add flour, a little at a time, beating until fully combined. Add chopped pecans and reserved chocolate pieces, stopping the mixer and scraping the side of the bowl as necessary.

4. Pour batter into prepared pan. Lightly tap pan on the counter to remove excess air bubbles.

5. Bake for 25 minutes, or until cake pulls away from sides of pan. The center should be moist but not runny, and a little chocolate will cling to a toothpick when it’s inserted into the cake’s center.

6. Cool cake in pan on a wire rack for at least 1 hour before assembling. Leave cake in pan for assembly.

7. To assemble, pour all but 2 tablespoons Caramel Sauce over top of brownie cake. Sprinkle with pecan halves, and then drizzle with Chocolate Ganache and reserved Caramel Sauce.

8. Refrigerate until cold, then remove from pan and cut into pieces.

Caramel Sauce

Yields about 2 1⁄2 cups.

Ingredients:

1 cup heavy whipping cream

1 cup plus 1 tablespoon sugar

1⁄2 cup plus 2 tablespoons light corn syrup

3 tablespoons unsalted butter, cut into pieces

1⁄2 teaspoon pure vanilla extract

1⁄4 teaspoon fine sea salt

Directions:

1. In a large saucepan, bring whipping cream, sugar, corn syrup, and butter to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium-high, and cook, stirring occasionally, until mixture reaches 240 F on a candy thermometer, about 10 minutes. You’re cooking it slightly less than you would if you were making candy. If you cook it too long, it’ll be hard, with the texture of toffee.

2. Remove pan from heat. Stir in vanilla and salt.

3. Cool slightly before pouring over brownie cake.

Chocolate Ganache

Yields about 1⁄2 cup.

Ingredients:

1⁄4 cup plus 1 tablespoon heavy whipping cream

4 ounces semisweet chocolate, chopped into small pieces

Pinch of fine sea salt

Directions:

1. In a glass bowl, heat whipping cream in microwave on high to just under boiling, about 1 minute. Alternatively, heat it in a small saucepan on the stovetop over medium-high heat.

2. Add chocolate, and stir vigorously with a whisk until melted. Whisk in salt.

3. Keep ganache warm by letting it sit in the bowl or saucepan in a shallow pan of hot water. As it cools, it’ll naturally thicken.