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| Fresh from the grill |
Beer-Marinated Tri-Tip
Tri-tip is a cut of beef that originated in Santa Maria, CA. It’s great barbecued and is wonderfully versatile. It makes great sandwiches, tacos, salads, and soups. Tri-tip can be prepared for the grill any number of ways. We’ve featured it a few times before on our blog, but this is our most recent favorite method.
For this meal, John started the night before. Marinate a 2-pound Tri-tip in:
2 bottles of Heineken
2 Tablespoons Tomato Paste
Juice of 1 Orange
1 Tablespoon Worcestershire Sauce
Refrigerate it overnight and all day, turning it once every several hours.
Remove meat from marinade and discard liquid.
Sprinkle Salt and Pepper all over the meat.
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 to an hour.
You should let it rest at least 5 minutes before slicing it against the grain.
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| These tomatoes are from our garden! |
Salad
In a large bowl, Layer:
Spring Greens
Shredded Carrots
Cubed Celery
Thinly sliced Green Onions
Diced Avocado
Crumbled Gorgonzola
Cherry Tomatoes
Serve with Country French Vinaigrette – add 1 teaspoon of Honey to help bind the oil & vinegar
Ranch-Style Beans
In a large saucepan, brown:
1 pound Pork Sausage
1 medium Onion, finely diced
When Sausage is browned, stir in 2 15-ounce cans Ranch Style Beans.
Simmer over low heat for about 20 minutes.
Garlic Bread
In the microwave, melt 1 stick of butter, then stir in 1/2 teaspoon Garlic Powder
Slice a loaf of French Bread horizontally, and spread garlic butter evenly across both pieces.
Grill, buttered side down, just until it’s toasted.
Cut into 1 1/2-inch wide slices.
Enjoy!
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| Architectural detail – Los Angeles, California |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Now this is what I call living! Looks wonderful Susan! I’ve never cooked a tri-tip but I’m going to be looking for it now!
I’m not a big meat eater, but I think I could go for this! I hope that LA photo was taken a while ago! 😉
I love tri-tip, such a wonderful meal for the long weekend!
We had our first tri-tip in San Luis Obispo and rued the fact that it wasn’t available to us in Maine. Then we moved to Tucson and only recently did I notice it is available here, too! As I have several bottles of Heineken leftover from a party, I think I just found next Sunday’s barbecue adventure! Thanks, Susan and John! ~ David