Piment d’ville Crusted Tri-Tip

I have been working on some recipes for a birthday boy’s special dinner that is coming up, and I am pretty sure I nailed it with this recipe for Piment d’ville Crusted Tri-Tip.  This my friends, is a great recipe to have on hand for grilling season.

 

Piment d'ville Crusted Tri Tip | Chez Us

 

Let’s talk about what Piment d’ville is.  Years ago, during a trip to Europe, I was introduced to a Basque seasoning purely by accident.  It is called Piment Espelette.  I saw it for sale in a market, and I had to have it mainly because I am of Basque heritage.  I brought it home, and it became a staple in my kitchen.  Back then, I could only replenish it when I was overseas as one could not find it here.  Occasionally, I stumble upon it but not often.  A few months ago, during my search to restock my pantry, I found a company called Boonville Piment d’ville who is located in Northern California.  I sent an email to introduce myself, and since a lovely and delicious interaction has begun.

To say I am in love with this seasoning is an understatement.  To be honest, I am digging it even more than the traditional one that I would carry back from my European escapades.  Boonville Piment d’ville now sits next to our everyday staples of Maldon salt and black pepper, but more often than not it is used before the latter as a finishing.  It is smokey, a little sweet, slightly spicy, and full of flavor.  I use it in and on everything from eggs to cocktails.

For this recipe I placed some Maldon salt along with the pimento in a mortar, gave it a few crushes and crusted the tri tip with it before grilling.  Nothing else;  no black pepper, no olive oil, no herbs just ole fashioned spicy love.

The key to grilling an outstanding tri-tip besides the perfect seasoning is all about temperature.  You want to start with a scorching grill, then sear the meat on all the sides just until marks form, then cover with the lid and cook until the desired temperature is reached.  We like our tri tip served medium rare, so I grilled it until the internal temperature was 140, then I placed it on a cutting board and covered with foil for 10 minutes.  To serve the tri-tip, I thinly sliced it, then topped with some cherry tomatoes that Lenny sautéed with a little olive oil and minced parsley.  The acid in the tomatoes cut through the fat in meat, not to mention they really compliment the seasoning with this recipe.

****  Are you ready to be WOWED?  I am so excited about this spice that I want all of you to experience it as well, so the fine folks up at Boonville Piment d’ville are offering all Chez Us readers a discount on their amazing product. They are offering 20% off of the price of the tin sized portion, and $3 off of the three ounce or eight ounce packages.  After adding to their online cart, enter CHEZUS where is says Coupon.  

 

Piment d'ville Crusted Tri Tip |  Chez Us

 

 

 

 

 

 

 

 

 

 

 

Comments

  1. What time is dinner because I am SURE I can make it in time. I, also, love piment d’espelette and think your idea of crushing it with the salt is brilliant!

  2. This looks so incredible! We had lots of Basque neighbors in Wyoming and I always looked forward to their grilled meats at the local events.

  3. Well grilling season is here and that looks very delicious!

  4. That looks ridiculously delicious!

  5. These look so delicious!

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  1. […] was the sour cream which I seasoned with another staple and one of my new favorite spices Piment d’ville Basque.  I typically use a lot of Basque piment d’espelette in my cooking as well I serve it […]

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