Smoky Tri-Tip Steak with “Pepper” Sauce
Indulge in this flavorful smoky tri-tip steak recipe with a sauce made with a special ingredient: Dr Pepper!
Nathan Lambrecht
Makes: 6-8 servings
Prep Time: 1 hour
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 1 hour
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
Steak Rub
- 2 pounds tri-tip steak, trimmed and thin silvery skin removed
- 2 teaspoons salt
- 2 teaspoons dark brown sugar
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons rosemary, finely crushed
- 1 ½ teaspoons ancho chili powder
- ¼ teaspoon ground cayenne pepper
“Pepper” Sauce
- 2 slices smoked bacon, diced
- 2 cups ketchup
- 2 cups Dr Pepper
- ½ cup Worcestershire sauce
- 1 ½ teaspoons fresh garlic, finely minced
- 1 ½ teaspoons dried onion flakes
- ¾ teaspoon fresh ground black pepper
- ¼ cup firmly packed dark brown sugar
- 2 tablespoons fresh lime juice
Instructions
- Prepare the steak: Place tri-tip steak in a glass baking dish. In a small bowl, combine remaining steak rub ingredients. Rub both sides of the steak with the spice mixture. Cover baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Meanwhile, prepare the sauce: In a medium saucepan, cook bacon until crisp; set aside cooked bacon and finely chop. Add remaining sauce ingredients and chopped bacon to the drippings and bring to a simmer over medium-low heat, stirring occasionally. Simmer for 20 to 30 minutes, until sauce is reduced to desired consistency. Taste and adjust spiciness and sweetness as desired. Remove from heat and cool. Cover and refrigerate until ready to serve.
- Prepare the smoker according to the manufacturer’s directions for dry smoking, preheating the smoker to the manufacturer’s recommended temperature for beef. Insert a remote thermometer probe into the thickest portion of the steak to monitor temperature. Smoke until internal temperature reaches 145 degrees.
- Remove steak from smoker and wrap tightly in foil. Let rest 20 minutes. Warm sauce while the steak rests.
- Unwrap steak and cut in half where the meat grain changes direction. Slice steak across the grain into ¼-inch-thick slices and serve immediately with sauce.
Tips & Notes
If you don’t have a smoker, this recipe can be prepared in the oven. Roast steak in an uncovered roasting pan at 350 degrees for about 45 minutes, or until steak is medium-rare and reaches an internal temperature of 150 degrees. You can add 1 tablespoon of smoked paprika to the spice mixture in step 1 for a smokier flavor.
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