Directions

1. Fill two charcoal chimneys with lump charcoal. Place a fire starter underneath each in the bed of the Yoder Smokers El Dorado Santa Maria Style grill. Light the starers and let the coals burn until hot to the top of the chimney. Dump into on side of the grill bed.

   

2. Slather the tri-tip with The W Sauce and rub in a thin layer. Season with Cattleman’s Grill California Tri-Tip Seasoning.

   

3. Place a Lodge 12” Steel Skillet over the coals to preheat. When warmed, add the chile infused oil, then the sliced onions and season with Cattleman’s Grill Lone Star Texas Brisket Rub. Cook, stirring occasionally, until softened and slightly browned at the edges. Remove from the skillet and rough chop.

   

4. While the onions cook, grill the tri-tip directly over the coals. Add oak wood to the coal bed for added flavor and color. Cook on both sides until the internal temperature reaches 125ºF. Remove from the grill and rest for 5-10 minutes, then chop into small pieces. You will need four cups of chopped steak for this recipe, so you will have leftover steak.

   

5. Combine the four cups of chopped steak with the chopped onions and 505 Fire Roasted Hatch Chiles and mix well.

   

6. To make the blue cheese dressing, place half of the blue cheese and the remaining ingredients into a quart sized container. Blend with an immersion blender until smooth, then mix in the remaining blue cheese crumbled to the dressing.

   

7. To make the lettuce wraps, fill each baby romaine leaf with about one quarter cup of the steak mixture and top with the blue cheese dressing. Top with Pit Fire hot sauce.