Just Da Tip Roll (Reverse seared beef tri-tip)

Ingredients

• 2-3lb Beef Tri-Tip Roast
• 3 Tbsp Extra Virgin Olive Oil (EVOO)
• 4 Tbsp Meat Church Holy Cow Rub
• 1 Bunch Asparagus Spears
• I Tbsp Kosher Salt
• 1 Tbsp Black Pepper
• Sriracha Mayonnaise
• 1 Tbsp Paprika
• 3 Cups Sushi Rice
• 4 Cups Water
• 3 Tbsp. Rice Vinegar
• 3 Tbsp. White Sugar
• I Tbsp. Kosher Salt
• 7-8 Sushi Seaweed Papers
• French’s Fried Onions 

• Trim the excess fat and silver skin off of the tri-tip roast.
• Using a brush, apply an even coating of EVOO to the roast.
• Apply a heavy coating of Meat Church Holy Cow Rub. Rub in to even out.
• At the thickest part of the roast, insert a wired thermometer into the roast and place directly on the grill grate.
• Remove roast once an internal temp of 115deg has been achieved. Rest the roast on a plate, but do not cover it.
• Carefully remove the Plate Setter and open the the top and bottom BGE vents wide open.
• Once the Egg reaches 650degrees, sear the roast for approx. 2 minutes on each side. (be precise)
•  Remove the roast, cover with foil and allow a 10 minute rest.
• Once rested, slice thinly against the grain and on the bias.

Prepare the Asparagus Spears:

• Rinse asparagus under cold water and pat dry with paper towels.
• Brush the remaining EVOO onto the spears.
• Sprinkle the spears with the salt, pepper and paprika to taste.
• Grill at high heat until slightly charred.

Prepare the Rice:

• Rinse the rice under cold water several times until the water runs clear.
• Place the rice and water in a rice cooker and start the cycle accordingly.
• Combine the rice vinegar and sugar and heat until the sure is dissolved.
• Once cooked, transfer the rice into a Hangiri wooden bowl.
• Using a rice paddle, slowing slice the rice. Slowly add the vinegar/sugar mixture while slicing.
• Cover with a towel to keep warm. Rice should be fluffy and sticky.

The Roll:

• Using a rice paddle, scoop out approx. ½ Cup of rice onto a piece of seaweed paper.
• Use your fingers to spread out the rice evenly. (Dip your fingers into water to keep the rice from sticking to your fingers.)
• Flip the seaweed paper over. Place several slices of tri-tip on the middle of the paper. Add 2-3 spears of asparagus & fried onions.
• Using a sushi mat, slowly roll the rice/paper tightly in to a roll.
• Use the sushi mat to form the roll to the desired shape.
• Slice into bite size pieces. Approx. 8 pieces per roll. (Dip the knife in water to prevent the rice from sticking and wipe after each cut)
• Sprinkle the toasted sesame seeds.
• Drizzle with Siracha mayonnaise once plated.

Serve with wasabi sauce, pickled ginger and enjoy!!!!

                                            Just Da Tip Roll

                                           Reverse seared tri-tip