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Ingredients:
tri-tip steak
1 Chairman’s Reserve® tri-tip steak (about 2 pounds)
marinade
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
3 tablespoons olive oil
6 garlic cloves, finely minced
½ teaspoon cumin
¼ teaspoon white pepper
bell pepper salsa
1 large red bell pepper, diced
1 large yellow bell pepper, diced
½ jalepeño, minced
2 tablespoons Italian parsley, chopped
2 tablespoons cilantro, chopped
¾ cup crushed pineapple, drained
¼ teaspoon hot sauce, or to taste
2 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
½ teaspoon sugar
Salt, to taste
Directions:
- Combine all marinade ingredients.
- Preheat grill to 400°F.
- Pour marinade over meat.
- Pat dry and season with salt and pepper, to taste.
- Sear on hot grill until brown on both sides.
- Turn grill down to 300°F and grill covered 15 to 30 minutes, depending on thickness.
- Remove from grill when internal temperature is 130°F.
- Let steak rest 15 to 20 minutes (internal temperature will rise 15°F to 20°F).
- salsa: Combine ingredients for salsa.
