I don't know about ya'll, but I am in the serious mood for some crispy clean lagers....or maybe it's just my mind wishing it was warmer outside?
Sierraveza is a Mexican-style lager clocking in at a super drinkable 5% abv. I'll go ahead and say it....the obvious pairing to this beer is tacos. Duh, You know I love tacos BUT here at Lana Del Beer I want to challenge your taste buds to the not-so-obvious pairings....so here we go!
We got this cut from Porter Road here in Nashville. I highly recommend getting your meat from a local butcher whenever possible! The quality of your meat is always superb and worth the money.
Let the tri tip come to room temperature. We seasoned the meat with flaked salt, fresh cracked pepper and an espresso rub. There's several different brands of espresso rubs out there, so just use what you can find!
We smoked it on the Traeger at 350 for approximately an hour. When the internal temperature reached 115 degrees, we pulled it off the grill and headed upstairs for the reverse sear. Get a pan or cast iron skillet screaming hot, add a little oil, and BOOM. Sear that meat on both sides until internal temperature reaches about 135 degrees. It should get nice and crusty. That's where the flavor lives!
Let it rest for at least 10 minutes before you slice. Enjoy!
For the chimichurri, we followed Jess Pryles' recipe!
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!