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.

Tri Tip and Gnocchi with White Beans

First cook in MANY MANY weeks on the BGE.   While I was messing around with the Egg making a tri tip with very little prep, my wife Jen created a fantastic side dish that could stand alone as a one dish meal on the stove.  Gnocchi with White Beans she found on Country Woman submitted by Julianne Meyers and paraphrased here.

Plated and ready to dive in!!!!

Tri-Tip

...thawed and covered in Paul Prudhomme's Seasoned Salt. Seared both sides and removed and reduced heat to 375-400 degrees. Put the tip back on the grid (raised 2" above fire ring) and cooked until 140 internal and let rest for 5 minutes. Served Medium.

 

Gnocchi with White Beans

• 1 Large Sweet White Onion, diced
• EVOO
• 2 Cloves Garlic, pressed
• 1 Package of generic Potato Gnocchi
• 6-8 Ozs. Fresh Baby Spinach
• 1 14.75 Oz. Can, White Kidney Beans
• 1 Can 15-16 Oz. Whole Tomatoes, diced
• Pepper and salt to taste
• 1 Cup Finely Shredded Mozzarella cheese
• Parmesan Romano Cheese (shaker can...4-5 shakes)

Directions

Using a 15 inch chicken fryer (skillet) saute onion with garlic, spices and add gnocchi and tomatoes and continue to simmer until gnocchi is warm.  Add beans and stir till warm then add the spinach (chopped) and continue to stir constantly until the spinach is essentially sauteed.  Cover with the cheeses and apply the lid and turn off heat, let stand for five minutes, remove and serve.