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.

Ingredients

• 1 Tri-Tip (Free Range) from Missouri Legacy Beef

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

Directions

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.