1. In a small bowl, combine piri-piri spice, paprika and salt. Place 20 mL (4 tsp.) of spice mixture into an immersion blender container. Set aside remaining spice mixture.
2. Drain grilled peppers and cut onion into thick slices.
3. Add peppers, onion, garlic, 80 mL (⅓ cup) oil and cider vinegar to the immersion blender container. Squeeze in lemon juice and blend until smooth. Set aside.
4. Preheat barbecue to high, approximately 290 °C (550 °F).
5. Cut beef against the grain into eight steaks of about 1.5 cm (½ in.) thick.
6. Add 10 mL (2 tsp.) oil and remaining spice mix to a bowl, then mix.
7. Use your hands to rub spice mixture onto steaks to coat.
8. For rare steaks, place steaks on grill and cook for 3 minutes on each side (see Chef’s secrets).
9. Transfer steaks to a plate, cover with a large upside down bowl and let rest for 5 minutes.
10. Serve with pepper sauce, grilled baby potatoes and your choice of vegetable or salad.

This recipe is best prepared just before serving, but the sauce keeps for 5 days in the fridge or 3 months in the freezer.

This recipe is courtesy of: Geneviève O’Gleman

Photo credit: O’Gleman Média/Sylvie Li

Chef’s secret

The tri-tip, or aiguillette baronne, is a triangular cut from the bottom of the sirloin. This versatile cut is delicious when grilled, roasted or braised.

For medium steaks, cook each side for about 4 minutes, until internal temperature reaches 54 °C (129 °F).

For well done steaks, cook each side for about 5 minutes, until internal temperature reaches 56 °C (133 °F).