Grilled Tri-Tip Steaks With Acorn Squash & Garlic Butter
"The key to grilling a thick piece of meat like tri-tip is to utilize a two-stage heat process. This ensures that the meat is not burned on the outside and still raw on the inside and is a common technique in restaurant cooking that’s easy to apply at home. The main elements of this dish are both crafted on the grill, which lends a smoky flavor that nicely complements both the squash and beef...."
INGREDIENTS
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1 (32-ounce) Certified Piedmontese tri-tip roast, cut into 6 steaks
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3 small acorn squash, halved and seeds removed
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2 disposable foil pans
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1 teaspoon kosher salt
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1 teaspoon Saigon cinnamon
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1 teaspoon ground cloves
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1 teaspoon black pepper
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1 teaspoon allspice
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1 stick unsalted butter, softened
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1 head garlic, 1/4-inch of top cut off to expose the cloves, then wrapped in foil
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