Wine Marinated Tri-tip, Pico de Gallo, Ranch-Style Beans, Flour Tortillas, and Oxnard Strawberries with Grand Marnier

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.

For tonight’s meal, John started last night. He salted and peppered the meat and sprinkled it with garlic powder and Black and Red Spice, then marinated it in 1/2 bottle of red wine and threw in a couple of Bay Leaves, then refrigerated it overnight and all day, turning it once every several hours.

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.

Pico de Gallo

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.

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In true Santa Maria style, we served this meal with Flour Tortillas on the side.