Steak Wraps on the Weber 18" Kettle

[lunchman]

Bachelor weekend for me, Mrs lunchman is away. What to cook, what to cook? Something on the Weber...

While checking out the selection at my local Market Basket, I came across this. It kinda resembles a tri tip, but it's not a tri tip. Sirloin Rump Tip, have never seen this in the meat case. Definitely a good candidate for the grill, just as the packaging recommends -



Even though it's just me, space on the 18" Weber is still at a premium. Onions, peppers and Baby Bellas go on first -



Back in the kitchen the meat is rubbed with Oakridge BBQ Jamaican Jerk -



Time for the steak to go on the Weber. On the indirect side opposite the SnS it goes -



After reaching an internal temp of about 128, onto the hot side of the grill for a quick reverse sear -



And after a short rest, it's sliced and ready for wraps. Perfectly rare, just the way I like it and steak is meant to be :razz: -



I should have bought larger Tortillas, but these will have to do -



Back out onto the Kettle to melt the cheese and grill them so they'll stay closed -



Dinner is served with some chips and a side of sour cream -





Thanks for checking out today's cook on the Weber kettle. There are leftovers aplenty, so the Mrs won't miss out on this one. :grin:

Regards,
-lunchman

 

[cowgirl]

Looks fantastic Dom!! Delicious!

 

[Stingerhook]

Perfection on a plate Dom.

 

[tom b]

Killer!

 

[BillN]

Now that's how it's done...:thumb:

 

[Joshw]

Great job. Those look delicious.

 

[mcyork28]

Looks great! I love a good taco.

 

[ShadowDriver]

Well done, Dom! You sure can cook up a good meal even in a small space with that 18"!

 

[Happy Hapgood]

Mighty Fine Sir! :clap2:

 

[Taylormade]

Outstanding cook there and I couldn't agree more on the rare steak bit.

 

[Titch]

Looks very tasty mate

 

[lunchman]

Thanks all. A fun dinner to prepare.

I had to do some research to find out where this cut comes from. From the Beef, It's what's for Dinner website, this seems to be it:

https://www.beefitswhatsfordinner.com/cuts/cut/2864/outside-round-rump

Whereas a Tri Tip comes from the part of the steer just forward of it:

https://www.beefitswhatsfordinner.com/cuts/cut/2443/tri-tip-roast

No matter where it comes from, I strongly feel it all depends on how you prep it and how it's cooked. I'd certainly buy this cut again.

As an fyi, I almost seasoned this with Oakridge BBQ's Habanero Death Dust, had a sample packet. Found it to be far too much heat for my liking, glad I went with the Jamaican Jerk which still has a little kick. OK, so I'm a wimp. :mrgreen: The HDD went to a friend who loves hot stuff, he'll consider it mild.

-Dom

 

[Capt]

You had me at Steak

 

[Big George's BBQ]

YUM That looks amazing

 

[KClandcruiser]

That looks great!!!

 

[Tango Joe]

Some mighty fine eating right there!