Tri-Tip & Burrata Crostini

Step-by-step instructions.

1. Season the tri-tip and preheat

   • Preheat the smoker to 225°F. Trim thick exterior fat from the tri-tip and pat dry. Note the direction of the grain: it changes direction through the roast.
   • Rub with 1 tablespoon olive oil. Combine the salt, pepper, garlic powder, and onion powder, then season all sides.

2. Smoke the tri-tip

   • Place the roast on the smoker over indirect heat and close the lid. Smoke until the thickest part reaches about 125–130°F, usually 60–90 minutes for a 2-pound roast. Begin checking early; thickness and smoker conditions change timing.
   • This is an intermediate temperature before searing, not the final serving temperature. During the last part of smoking, drain and gently blot the burrata and slice the baguette.

3. Sear and rest

   • Heat a grill or cast-iron pan over high heat. If using the same pellet grill, temporarily remove the roast while increasing the setting to 450–500°F and letting it heat fully.
   • Sear for about 2–4 minutes per broad side, turning the edges toward the heat as needed. Check with a thermometer and continue cooking, moving to gentler heat if the crust is getting too dark, until the center reaches 145°F.
   • Rest loosely tented for 10–15 minutes before slicing. Cook to temperature rather than relying on the listed searing time.

4. Toast the baguette while the beef rests

   • Heat the oven to 400°F. Arrange baguette slices on a metal baking sheet and brush lightly with the remaining olive oil.
   • Bake for 6–10 minutes, turning once, until lightly golden and firm enough to support the toppings. Rub one cut side of the garlic clove lightly over each warm toast. Keep the toast lightly colored because it will go under the broiler next.

5. Briefly broil the burrata-topped toast

   • Switch the oven to broil. Tear the drained burrata into small pieces and divide the outer cheese and creamy center evenly among the 24 toasts. Spread a thin layer rather than a tall mound.
   • Place the metal tray about 6–8 inches from the broiler and heat for roughly 1–3 minutes, checking from 30 seconds and watching constantly. Remove as soon as the cheese is warmed and lightly spotted where possible. Burrata is moist and may soften without much browning; do not keep cooking just to force a crust or the bread may burn.

6. Slice, assemble, and serve

   • Separate the rested tri-tip where its grain changes direction, then cut each section thinly across the grain. Cut longer slices into pieces that fit comfortably on the toast.
   • Top each burrata toast with a few thin slices of beef and serve immediately. Add the beef after broiling so it does not overcook. Any extra beef can be saved separately for another meal.