Wine-Marinated Tri-Tip
Tri-tip is a cut of beef that originated in Santa Maria, CA. It’s great barbequed and is wonderfully versatile. It makes great sandwiches, tacos, salads, and soups. Tri-tip can be prepared for the grill any number of ways.

Tri-tip is best slow-cooked over indirect heat on the grill. It should be seared, then turned about every 15 minutes for 45 minutes. You should let it rest at least 5 minutes before slicing it against the grain.
15 Sungold Cherry Tomatoes, quartered
2 Large Red Beefsteak Tomatoes, seeded and diced
6 Green Onions, minced
1/4 Cup Fresh Cilantro, Chopped
Juice of 1/4 Lemon
Salt and Pepper, to taste
Ranch-Style Beans
I featured these earlier this month in crowd-size proportions. This version is more reasonable for a family dinner.
In a Cast Iron, Saute:
1 Pound Regular Jimmy Dean
1 Medium Onion, finely diced
When sausage is cooked through, transfer to Crock Pot, and stir in:
1 Can Diced Tomatoes with juice
2 Cans Pinto Beans, drained and rinsed
2 Cans Kidney Beans, drained and rinsed
2 Tablespoons Dry Mustard
2 Tablespoons White Wine Vinegar
2 Teaspoons Worchestershire Sauce
1 Teaspoons Sugar
2 Bay Leaves
Salt and Pepper to taste
Cook on low heat for 4 – 6 hours, stirring occasionally.
In true Santa Maria style, we served this meal with Flour Tortillas on the side.
We are lucky to live in Oxnard where fresh strawberries are available year-round. But, they are never sweeter than at the peak of summer!
3 Pints Fresh Strawberries, washed, hulled, and sliced
Sprinkle with:
3 Tablespoons Grand Marnier (or other orange-flavored liquer)
3 teaspoons Vanilla Sugar
Stir to combine and coat.
Enjoy!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
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