Ingredients
Ingredients:
- 1 ½ lb. Tri-tip, cleaned and portioned into 4 steaks
- 3 ears of Yellow corn, roasted, kernels removed
- 2 avocados, cubed
- 2 Roma tomatoes, diced
- 2 bunches Green Onion, sliced on the bias
- 1 lb Fingerling potatoes, blanched and sliced in half on the bias
- 2 Shallots, minced
- ½ cup Mayo
- ⅓ cup Dijon Mustard
- 3 Tbsp Parsley, chopped
- 3 Tbsp Oregano, chopped
- Salt and Pepper
- Olive Oil
BBQ Sauce:
- 1 cup balsamic vinegar
- ⅔ cup ketchup
- ½ cup honey
- 2 garlic clove, minced
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 Tbsp Rosemary, chopped
- 1 Orange, zested and juiced
- Salt and Pepper to taste
Preparation time: 1 Hour
Recipe:
- To start, combine all ingredients for the sauce together, bring to a boil, and reduce to a simmer. Cook until desired consistency is reached.
- Turn the grill to medium high fire and season the tri-tip with salt and pepper. Place on the grill and grill each side for 4-5 minutes for medium rare. Before flipping, baste with BBQ sauce, and once more before coming off the grill. Let rest for 2 minutes before cutting.
- Take next 4 ingredients [corn, avocado, tomatoes, green onion] and toss them together with salt, pepper and a touch of olive oil. Next, take the remaining ingredients and toss them together in a separate bowl.
- Place the potatoes on bottom, slice the meat and place on top in a row, then spoon avocado mix [Shallots, Mayo, Mustard, Parsley, Oregano, Salt & Pepper, Olive Oil] the opposite way of the beef.
Fabio Viviani Cooks Honey Balsamic Tri-Tip
Fabio's cookbook, "Fabio's Italian Kitchen," is available at www.amazon.com. For more information on the chef and to subscribe to his newsletter, "Fabio's Kitchen Academy," go to www.fabioviviani.com.