Tri Tip w/Corn Salsa

Directions

1. Preheat smoker to 120°C.
2. Brush corn with olive oil and char on the grill.
3. Season Tri-Tip with Lane’s Australia Steak Supreme and smoke until internal temperature reaches 56°C.
4. Rest Tri-Tip for 10 minutes, then sear on the hot grill for a charred finish.
5. Chop parsley and coriander, dice half an onion, and mix with chilli, lime juice, red wine vinegar, grilled corn, and crumbled feta.
6. Slice Tri-Tip thinly and serve on a bed of corn salsa.
7. Enjoy!