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Meats | |
| Garlic cloves (amount depends on amount of meat) Olive Oil Tri Tip (whole) Filet mignon (preferably 1/2 a whole filet, fatter side) Churrasco Salt (course rock salt) | |
| If the trip tip is not trimmed remove the silver skin/muscle. Cut the Tri-Tip into 3 steaks Mince the garlic and add some oil. Coat the meat with the garlic and oil mixture. Let set several hours to overnight Place on rotisserie spit. Tri-Tip should be C shaped with fat side out. Filet in the middle. Liberally sprinkle with Churrasco salt and light press in so it sticks. Cook on rotisserie with foil underneath for about 1 hour for rare(check temp with thermometer starting at 50 minutes. Remove and cover with foil, then slice. | |
Excellent | |
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