Grilled Tri-Tip with a Melon Salad and Roasted Potatoes
The perfect grilling dinner for a summer evening!
Ingredients
For the Tri-Tip:
1 tri-tip beef roast
1/2 cup worcestershire sauce
1/4 cup beef dry seasoning blend
2 tbsp season salt
2 tbsp garlic powder
2 tbsp onion powder
For the Spray:
1/2 cup worcestershire sauce
1/2 cup water
Grilled Fruit Salad:
4 peaches
4 plums
4 nectarines
1 cantaloupe
1 watermelon
1 honeydew melon
6 cups mixed greens
olive oil
Herb Encrusted Roasted Potatoes:
5-6 baker size potatoes
1 cup vegetable oil
1 tbsp smoked paprika
1 tbsp black pepper
1 tbsp season salt
1 tbsp dried parsley
2 tsp garlic powder
Sour Cream Topping:
4 tbsp butter, melted
1 tsp onion powder
1 tbsp dried parsley
2 tsp dried dill
1 tsp celery salt
1 tbsp black pepper
1 cup sour cream
Instructions
1
To make the Tri-Tip: Combine the marinade (1/2 cup Worcestershire sauce, beef seasoning, season salt, garlic powder and onion powder) together in a small bowl and stir to combine.
2
Place the tri-tip beef in a large re-sealable bag and pour the marinade mixture over it. Seal the bag and mix the the marinade and beef roast together making sure it is through coated. Place the roast in the refrigerator over night.
3
To grill the roast, preheat the your grill to medium high heat. While the grill is preheating, mix another 1/2 cup worcestershire sauce and water together and place it in a spray bottle.
4
Place the prepared beef tri-tip roast on the grill and continue spraying it with the worcestershire mixture to preventing it from drying out.
5
Using your tongs, rotate the roast and grill until the internal temperature reaches 130 degree’s F.
6
Remove from the grill once cooked and let it rest for 10 minutes. Slice, serve and enjoy!
7
To make the grilled fruit salad: Slice and remove the stone from the peaches, plums and nectarines.
8
Slice the cantaloupe, watermelon and honeydew melon into wedges.
9
On a hot grill, place the stone fruit cut side down on the heated grill. Place the cantaloup, watermelon and honeydew wedges on the grill as well.
10
Grill for about 5 minutes (if you want to rotate the melons fell free to) and grill until they have a nice grill mark on them.
11
Remove the grilled fruit and allow to cool. Slice the fruit into bite size pieces and combine into a large bowl (be sure to remove the rind from the melon pieces).
12
Toss to combine and spoon over the mixed greens on a large platter. Drizzle with olive oil, salt and pepper (to taste) serve and enjoy.
13
To make the herb encrusted roasted potatoes: Place the baker potatoes into a large pot and cover them with cold water.
14
Place the pot with the potatoes and water onto your stove. Turn the stove on hi and bring them to a boil. Reduce the heat to a simmer and loosely cover with the lid.
15
Continue simmering the potatoes until they are fork tender.
16
Strain the boiled potatoes in your sink and run cold water over them to help cool them down.
17
Preheat your oven to 400 degree’s.
18
While your oven is preheat mix together the vegetable oil and spices.
19
When the potatoes are cool enough to handle, dredge them in the herb infused vegetable oil and place them on a baking sheet.
20
Once all of the potatoes are dredged, drizzle the remaining oil over the potatoes and place them in your preheated oven.
21
Roast the potatoes for approximately 20-30 minutes or until they became crispy on the outside.
22
Remove the potatoes from the oven and let them sit for about ten minutes.
23
While the potatoes are resting make the sour cream topping by mixing the melted butter, onion powder, dried parsley, dried dill, celery salt and black pepper together.
24
Add the melted butter mixture to the sour cream and mix it together until combined.
25
To open the baked potato make a cut half way through potato bother horizontally and vertical. Press the corners of the roasted potatoes with the thumbs and forefingers inward to open the baked potato.
26
Spoon the sour cream topping onto the herb encrusted roasted potatoes and enjoy!
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