Tri-tip (gf) Recipe
Grilled to order marinaded tri-tip, seasoned with salt, drizzled with chimichurri, served with pan seared polenta, grilled halloumi cheese, and grilled asparagus with garlic-lemon-chive compound butter.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tri-Tip
Chimichurri Sauce
Pan Seared Polenta
Grilled Halloumi Cheese
Grilled Asparagus with Compound Butter
Method
Tri-Tip Preparation
- 1
Marinate the Tri-Tip
In a bowl, combine olive oil, minced garlic, parsley, red wine vinegar, salt, and red pepper flakes. Rub this mixture all over the tri-tip roast and let it marinate for at least 1 hour or overnight in the refrigerator.
- 2
Chimichurri Sauce Preparation
- 3
Make the Chimichurri Sauce
In a food processor, combine parsley, garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes. Pulse until finely chopped. Set aside.
Pan Seared Polenta Preparation
- 4
Cook the Polenta
In a pot, bring water and salt to a boil. Gradually whisk in the polenta. Reduce heat and cook for about 30 minutes, stirring often, until thickened. Stir in butter and parmesan cheese. Spread into a greased pan and let cool. Once cooled, cut into slices.
- 5
Grilled Halloumi Cheese Preparation
- 6
Grilled Asparagus Preparation
- 7
- 8
- 9