These Smoked Tri-Tip Tostones were the star of our recent event with Beef. It's What's For Dinner. Smoking the Tri-Tip give it a rich, smoky flavor while leaving the roast tender to the bite. Serve the smoked Beef Tri-Tip atop fried tostones (made of ripe green plantains) with a layer of zesty avocado crema.
For the Avocado Crema
- 4 ripe avocados, pitted and peeled
- 1 scotch bonnet pepper, stem removed
- 2 tablespoons red wine vinegar
- 1 tablespoon kosher salt
- 3/ 4 bunch fresh cilantro, plus more for garnish
For the Tri-Tip
- Hickory and Mesquite hardwood chunks
- 4 pounds beef tri-tip
- 1 cup dry rub of choice
For the Tostones
- 1 quart vegetable oil
- 8 green plantains, peeled and cut into 1 ½” thick rounds
Make the Avocado Crema
Add avocados, scotch bonnet pepper, red wine vinegar, salt, and cilantro to a high-speed blender or food processor and blend until mixture is smooth and resembles cake batter. Cover and refrigerate until ready to serve.
Smoke the Tri-Tip
Load smoker with hardwood chunks and preheat to 250F degrees.
Rub Tri-Tip all over with dry rub and kosher salt.
Place Tri-Tip on smoker grates with thickest end toward the firebox (heat source) to “reverse sear,” which means the internal temperature of the beef will slowly increase as it is slow-smoked and gets seared afterward. Once internal temperature reaches 118F degrees, remove beef from smoker and then, using the firebox, sear Tri-Tip to desired doneness. (about 123F degrees, allowing the carry-over heat to finish cooking the beef). Remove from firebox and allow meat to rest.
Make the Tostones
In a large pot or dutch oven, Heat vegetable oil to 300F degrees.
Add sliced plantains to hot oil and cook for about 4 minutes, making sure to work in batches (as the moisture in the plantains will lower the temperature of the oil.) Remove from oil and place on wire rack to allow excess oil to drip off.
This next step can be done with a tortilla press if you have one! Alternatively, a set of baking sheets will work just fine. Place one piece of par-cooked plantain on a tortilla press or baking sheet, then cover with the other sheet if necessary and press straight down to flatten the plantain. Return flattened plantains to the oil to fry until bubbles stop forming, about 3 minutes.
Transfer tostones to wire rack and season with salt immediately.
Thinly slice Tri-Tip against the grain. Start with a crispy tostone, then spread some avocado creme on top. Arrange a few slices of Tri-Tip overtop, then garnish with cilantro and serve.