This recipe is delicious, and quick to prepare — just leave enough time so the meat can marinate for at least 8 hours. The plan-ahead element makes it ideal for company. Serve plain, or even better with the tomato relish recipe below. Serves 6.
INGREDIENTS:
For the tri-tip + marinade:
- ½ cup red wine
- ¼ cup extra virgin olive oil
- ½ cup grainy Dijon mustard (like Grey Poupon Country Dijon)
- 2 tablespoons chopped fresh rosemary
- 6 large cloves garlic chopped
- ½ teaspoon ground black pepper
- 1 beef tri-tip, about 4 pounds
- ½ teaspoon salt
Cherry Tomato Relish
If time allows, this tomato relish is dynamite with tri-tip. Once ingredients are combined, the mixture will need to macerate for 4-6 hours, so I usually tackle ahead of time while prepping the tri-tip marinade.
- ¼ cup balsamic vinegar
- 4 teaspoons chopped fresh oregano
- ¾ cup olive oil
- ⅛ cup drained, canned diced mild green chilies
- 4 green onions finely chopped
- 4 cups halved cherry tomatoes
DIRECTIONS
For the steak + marinade:
- Place all ingredients (except the tri-tip!) and salt in a food processor or blender and pulse for a minute to make the marinade.
- Salt the meat and put into an pyrex dish large enough to accommodate the beef, but small enough the marinade coats most of it. Cover with a lid or press some wax paper over the top of dish to seal out as much air as possible. Transfer to the refrigerator and marinate for 8 hours or overnight — turning over meat once.
- Preheat the grill to medium heat. Remove the tri-tip from the marinade and cook over medium heat, turning frequently and basting with marinade until medium rare, about 20-25 minutes.
- Transfer to a carving board and let sit for 10 minutes. Carve against the grain into thin slices.
For the relish:
- Whisk vinegar and oregano in a medium bowl to blend. Gradually whisk in olive oil. Mix in green chilies and and green onions.
- Cover and refrigerate for 4-6 hours or more to let vinaigrette mixture blend.
- Cut up cherry tomatoes and add to the relish vinaigrette an hour before serving.