tri tip with tomato pepper sauce

Ingredients

• One trip tip, 1 1/2 to 2 1/2 pounds
• 1 tablespoon each: Kosher salt, ground pepper, cayenne, garlic powder, onion powder, dried oregano, dried rosemary and celery salt
• 2 tablespoons olive oil
• 1 green pasilla (poblano) pepper, diced
• 1/2 large yellow onion, diced
• 10 strips ready bacon, diced
• 1 large garlic clove, crushed
• 1 - 14oz can diced fire roasted tomatoes
• Remove tri tip from fridge 30 minutes before cooking, let come to room temperature
• Combine all herbs in a small bowl, mix well
• Rub oil into tri tip, then rub well with herb mix
• Cook over direct heat 4-5 minutes a side to sear, then move to indirect heat and continue cooking until 130 degrees for medium rare
• While it cooks, put one tablespoon of oil in a medium pan and add onion and diced pepper - cook until softened, about 5 minutes
• Add bacon, cook until a little crispy
• Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes
• Stir well, turn down and let simmer, about 10 minutes
• When beef is done, remove, cover with foil and let rest 10 minutes before slicing & serving with tomato/pepper sauce