Hanger Steak and Tri-Tip Ideas

SmokenBonesATX

So we’re at the in-laws this week and my mother-in-law asked me to cook a tri-tip and a hanger steak for dinner tomorrow (6 adults, 4 kids). In-laws have a traeger as the only grill available. I can’t find any cast iron in their house, but they do have a sous vide. 

Here are are my thoughts:
1. Tri-tip seasoned with SPOG and in the water bath for 15 hours at 130 deg, “sear” on the traeger as best I can after adding some form of a Santa-Maria rub I make up from whatever I find in the pantry. 
2. Hanger in the sous vide at 130 deg for 1.5 hours after seasoning with S&P and then searing. Will make a chimichurri to go with the hanger. 
3. Sides will be Mexican street corn (mother in law bought lots of corn pre our arrival) and maybe some scalloped potatoes. 

Im basically make two different meals (tri-tip and potatoes vs. hanger and corn), but hey, variety is the spice of life. Comments and advice on the above plan welcome. Also, I’ve never used a traeger before. Any advice on how to get it plenty hot would be great. Pics tomorrow when it’s all said and done. 

Photo Egg

Sounds like a winner.

smak

I've never done tri-tip (need to fix that)... but have done Hanger a number of times. Very similar to your plan.   Great results every time.

https://eggheadforum.com/discussion/1176131/hanger-steak

billyray

Dry brine with Kosher salt at the rate of 1/2 tsp per lb. of meat. Refrigerate for at least a few hours or over night is okay. I can't get my Traeger up to much over 400, so not much of a sear, but that's why I do mine on my BGE's. Personally I think the sweet spot is 10 to 12 hours in the bath at 131°. 

SmokenBonesATX

All in all, I’d call it a success. The hanger steak was the favorite over the tri-tip,but both were very tasty. The scalloped potatoes were solid, but nothing to write home about. The Mexican corn was also a huge hit. All in all, a success and a great evening with the family. 

GATraveller

Solid work right there.  Well done.