Photo by Karl Meinhardt, (c) 2010, South Seas Photography.

Recently, some friends invited us over for a casual supper. We were greeted by the warm ambiance of Karl & Gina’s tropical home, near Kailua Beach. We started with light pupus, including cheese and fruit, as well as having some of my favorite Smoked Ahi Spread.

Karl and Gina proceeded to serve up a delicious spread which included Grilled Tri-Trip, Garlic Bread and a crisp green salad. Simple, fresh and tasty. And the champagne wasn’t bad either!  Needless to say, it was a very enjoyable evening, with great food, old friends and fun conversation.  My husband and I immediately decided that this was a meal we would replicate at home.  And the opportunity arose soon enough.

Yesterday, the Hawaiian islands were expecting a tsunami. You may have heard about it on the news – one of the reprecussions of the tragic, recent 8.8 earthquake in Chile.  Both my husband (who was busy working at his job with the Marines and Homeland Defense) and I had an extremely stressful day, as we evacuated our home in Kailua and prepared for the worst.

Fortunately, the tsunami never arrived and the Hawaiian islands were spared. We were all incredibly relieved and decided to celebrate with a great meal on the grill.  And so the Tsunami Tri-Tip evolved.

Tsunami Tri-Tip is quick, easy and tasty. The Harissa and Montreal Seasoning give it a little spice. Karl still gets credit, though I am not sure what he uses for his rub. This is how we make it:

Tsunami Tri-Tip

 1- Approx. 1.5 pound Trip Trip Roast

1/4 Cup Montreal Seasoning

Harissa Paste (pick up at any gourmet food store and many grocery stores)

Rub Harissa paste all over meat, use as much a you need to very lightly cover all the meat, about 1 oz.  If you like more spice, add a little more. Harissa contains chili, and spices like coriander and caraway, among other ingredients, so use with care.  

Spread Montreal Seasoning on a plate and dip the meat in the seasoning, so that it sticks to the meat. This can be done a few hours to a day in advance. If you do this in advance, wrap the meat in plastic wrap after the rub is applied and refrigerate.

Preheat grill on high. When the grill  reaches about 400 degrees put the meat on, and turn down heat to Medium. Close grill lid. Cook to desired doneness, approx. 7 minutes on one side. Flip and cook 7 minutes in the other side.

Slice Tsunami Tri-Tip and serve pupu style (in bite-sized medallions).

Tangy Garlic Bread

1 Large, Soft, French loaf
1 Stick, Salted Butter
1/2 cup Shaved Parmesan Cheese
6 Cloves Fresh Garlic,
 (smashed well and diced or sent through a garlic press)

Turn oven on Low Broil.  If your oven does not have this setting, make sure your oven rack is pretty far away from the broiler flame and watch the bread closely while cooking, because it will very quickly burn.  

Mix butter and garlic together. Cut loaf in half, lengthwise, separating top and bottom. Put back together and cut loaf again, across the top, into 2 or 3 pieces, depending upon how long the bread is. You want it to fit on the baking sheet. Spread butter mixture on bread. Sprinkle top with shaved Parmesan Cheese.

Toast in oven until slightly browned at edges and butter and cheese are  melted.

Serve Tsunami Tri-Tip with Tangy Garlic Bread, and a crisp green salad. Feel free to make sandwiches with the meat and bread.  Enjoy!!