Maminha seasoned with garlic and oil

Maminha seasoned with garlic and oil

Whole grilled tri-tip roast (maminha) on a cutting board, seared crust, pink center

Tri-tip (maminha) is the US name for this cut. Ask a US butcher for tri-tip. Any supermarket butcher knows it.

Safety instructions

Rare beef at 125 to 130°F (52 to 54°C) is below the USDA 145°F (63°C) finish. Buy whole muscle from a butcher or a named packer, and sear the outside. Higher-risk people should wait for 145°F (63°C). Ground beef stays 160°F (71°C).

This is the seasoning only. Full cook: How to grill maminha (tri-tip) on a kettle grill.

Maminha seasoned with garlic and oil. Overnight in the refrigerator, 4 to 12 hours. This is a Brazilian home seasoning. Salt still goes on at the fire.

The oil seasoning (one 2 1/2 to 3 lb / 1.2 to 1.5 kg piece)

4 to 6 cloves garlic, crushed
2 tablespoons (30 ml) olive oil

Rub. Cover. Refrigerate 4 to 12 hours. No salt in the fridge. Two days of garlic is harsh. Keep a spoon of leftover paste.

Basting

This seasoning takes a light basting brush. If the surface looks dry on the cool side of the fire, brush a thin film of the leftover garlic oil. Garlic in the drips burns if you keep mopping. Wipe thick clumps off, then salt, 10 to 15 g per kilo, and cook. Pull off the fire at 130°F (54°C) with an instant-read thermometer. Slice against the grain. The grain direction changes on maminha.

Hold the roast 30–40 cm (12–16 in) from the embers. See how far picanha sits from the charcoal.

Next cooks

Region: Sul.

Brasa Brazil