In a blender, add the ingredient for the marinade. Blend until completely smooth. Add your tri-tip to a food safe bowl or bag along with the marinade. Mix together thoroughly and set in the fridge for at least 4 hours but ideally overnight.

The next day, preheat a direct grilling fire (ideally over a santa maria style grill) to high heat (around 400F).

Pull out your steaks and discard excess marinade. Add steaks to the hot grill to cook for about 2 minutes per side in order to develop a good crust. Once a crust is developed, roll up your grill grate from the fire or create a “cooler” portion of the grill to begin slowly cooking the steaks at a medium temperature (around 325F). Cook for about 30-45 minutes until the steaks are 125F internal for medium rare.

As the steaks cook, add your beer and hot sauce to a spray bottle. Once the steaks are cooking on the cool part of the grill, begin to spritz them every 5 minutes and then flip over. This will help create a deeper flavor and crust.

Once the steaks are done, pull them off and let them rest for 10-15 minutes. While resting, add the artichoke hearts, garlic cloves, white wine vinegar, lemon juice, olive oil and parsley to a blender and blend till smooth. Add the blended mixture to a bowl along with the sour cream, mayonnaise and buttermilk. Mix until smooth.

Once rested, slice into your steaks and top off with the artichoke cream sauce. Garnish with chopped parsley and enjoy!