Wood-Smoked Tri-Tip with Sicilian Herb Sauce

Ingredients:

3 tablespoons fresh thyme leaves

2 garlic cloves, peeled

1 1/2 teaspoons dried oregano

1 teaspoon coarse kosher salt or coarse sea salt

2 tablespoons fresh lemon juice

1/2 cup extra-virgin olive oil

1 well-trimmed 2 1/2- to 2 3/4-pound tri-tip beef roast

3 cups oak, mesquite, or hickory wood chips, soaked in water 1 hour and drained

Directions:
Blend thyme leaves, garlic cloves, dried oregano, and coarse salt in mini processor until garlic is finely chopped. With processor running, gradually add lemon juice, then olive oil. Season herb sauce to taste with pepper and transferto bowl. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Sprinkle roast generously on both sides with salt and freshly ground black pepper. Let stand at least 30 minutes and up to 2 hours.

Prepare barbecue (medium-high heat).

If using gas grill:
Wrap wood chips in foil; pierce foil all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over. Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

If using charcoal grill:
Sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over. Move roast to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

Transfer roast to platter. Let stand 10 minutes. Thinly slice roast across grain. Serve, passing sauce separately.

Grilled Steak with Avocado Sauce

Steak so tender. Seasoning just right.  Avocado sauce? To die for. 

That's why this recipe from Life's Ambrosia is the perfect match for your Independence Day celebration!

Ingredients:

1 1/2 teaspoon garlic powder

1 1/2 teaspoon ground cumin

3/4 teaspoon kosher salt

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1 1/2 pounds flat iron steak

1 avocado, skin and pit removed, diced

1/3 cup chopped cilantro

2 cloves garlic

1 tablespoon red wine vinegar

2 tablespoons olive oil

1/2 teaspoon kosher salt

juice from 1 lime

Directions:

Combine first 5 ingredients in a bowl. Rub all over the steak.

Preheat grill to medium heat.

Place remaining ingredients in a food processor and process until smooth. Place in the refrigerator until ready to use.

Cook steak about 5 minutes per side for medium rare. Transfer to a plate and allow to rest for 10 minutes.

Slice steak and spoon avocado sauce over the top. Serve.