Saturday, June 8, 2013

Tri-Tip w/Béarnaise Vinaigrette Marinade

This recipe is another example of the versatility of the Tri-Tip cut of beef.  Cut into cubes for Kabobs this marinade makes for a surprisingly tasty use of this cut.  Combined with Roasted Indigo Potatoes and some Roasted Cabbage, this was a meal to enjoy.


Béarnaise Vinaigrette Marinade (Can also serve as a salad dressing
  • 3 Shallots (minced)
  • ¾ Cup White Wine Vinegar
  • ¼ Cup Chopped Tarragon
  • ¼ Cup Lemon Juice
  • 3 Large Garlic Cloves (Minced or sub 1-2 Tbls. Minced Garlic)
  • 1 Tbls. Dijon Mustard
  • 2 Tsp. Sugar
  • 1 ½ Tsp. Salt
  • 1 Tsp. Fresh ground peppercorns
  • ½ Cup Canola Oil
  • ½ Cup EVOO

  1. Cube tri-tip into manageable kabob size pieces (1 ½”-2”) & place in a large freezer bag
  2. Whisk together Marinade/Dressing ingredients (minus the oil)
  3. Slowly add equal portions of the canola and EVOO and stir until blended.
  4. Pour over tri-tip chunks, seal the bag and let marinate for 4 hours minimum in the refrigerator
  5. Remove 30 minutes before skewering; Skewer (using the Rosle Grilling Kabob Rack here) and grill over open flame.

Note: If you add potatoes to this cook (as pictured here) you can parboil them first and they will finish at the same time the meat gets to medium rare.