Tri-Tip with Avocado Sauce

Weber does it again! This one is from Weber's Charcoal Grilling: The Art of Playing with Live Fire.

So it seemed a bit odd with the cucumber. You could taste it, but it wasn't gross, just unique. I liked it. D liked it. I'm going to assume it was easy. I had a few too many beers to pay attention to what D was doing.

We had with Smoked Baked Beans.

Tri-Tip with Avocado Sauce

Prep time: 20 minutes
Grilling time: 30 to 45 minutes
Paste
1 tablespoon whole grain mustard
1 tablespoon extra virgin olive oil
1 tablespoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 tri-tip roast, 2 to 2½ pounds and about 1½ inches thick, trimmed of surface fat

Sauce
1 ripe Haas avocado
1 four-inch section English cucumber (seedless)
¼ cup sour cream
Juice of 1 lime
1 small garlic clove
½ teaspoon Worcestershire sauce
½ teaspoon Tabasco® sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. In a medium bowl mix the paste ingredients until smooth. Coat the tri-tip evenly with the paste. Let the
tri-tip sit at room temperature for 20 to 30 minutes before grilling.

2. Scoop out the flesh of the avocado and combine it with the remaining sauce ingredients in a food processor.  Process until smooth. The sauce should be fairly thick.

3. Prepare a two-zone fire for medium heat (see pages 14-15).

4. Brush the cooking grate clean. Grill the tri-tip over direct medium heat, with the lid closed as much as
possible, until lightly charred on both sides, 10 to 15 minutes, turning and rotating as needed for even cooking.
Move the tri-tip over indirect medium heat and cook to your desired doneness, 20 to 30 minutes for medium rare, turning and rotating as needed for even cooking. Remove from the grill and let rest for 10 minutes. Cut the tri-tip across the grain into very thin slices. Serve warm with the sauce on the side.

Makes 6 to 8 servings