Grilled Beef Tri-Tip with Chimichurri Sauce
Celebrate the rich flavors of Idaho beef with this tantalizing recipe featuring succulent tri-tip steaks paired with a delectable Potato Vegetable Salad. July is Idaho Beef Month, but you can indulge in the mouthwatering combination of tender beef, roasted Yukon gold potatoes, and a zesty chimichurri sauce all summer long! Get ready to impress your guests with this irresistible dish that beautifully highlights the culinary wonders of Idaho’s beef and agricultural heritage.
Categorized: Entrées
Ingredients
- 2 lb. yukon gold Idaho potatoes
- 1 bunch (about 1 cup) chopped asparagus, or 2 small zucchini (whatever is in season)
- 1 med. red Idaho onion
- 3 Tbsp. (approx.) cider vinegar
- 2/3 c. (approx.) mayonnaise
- ¼ c. (approx.) Dijon mustard
- 2 Tbsp. garlic, minced
- 1 tsp. chili flake (or to taste)
- 2 tsp. paprika or chili powder
- 1 c. plus approx. 2 Tbsp. olive or vegetable oil
- 1 Tbsp. red wine vinegar
- ¼ c. chopped Italian (flatleaf) parsley, other garden herbs: savory, thyme, basil etc.
- 4-5 lb. Idaho beef tri-tip steaks
- salt and pepper to taste
Featured Idaho Produce
Steps
To Prepare Potato Vegetable Salad
To Prepare Chimichurri Sauce
To Prepare Tri Tip
To Serve
