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Grilled Tri-Tip With Olive & Chile Salsa

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Grilled Tri-Tip With Olive & Chile Salsa

Serves 4 to 6

  • 3 cloves garlic
  • 3 small Calabrian chiles
  • Zest of 1 lemon
  • ½ cup extra-virgin olive oil
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 (32-ounce) Certified Piedmontese tri-tip roast

In a food processor, combine garlic, chiles, lemon zest, olive oil, pepper, and salt and pulse until smooth. Submerge roast in marinade, cover, and refrigerate for 2 hours, or overnight.

    • Salsa
    • 5 cloves garlic, very thinly sliced
    • Zest and juice of 1 lemon
    • 1 teaspoon kosher salt
    • 1 cup Castelvetrano olives*, pitted and chopped
    • 2 tablespoons chopped Calabrian chiles
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh parsley
    • ½ cup extra-virgin olive oil

    *Castelvetrano olives are a green, Italian olive often sold in jars. Look for them in the condiments aisle.

    In a bowl, combine all ingredients and mix thoroughly. Adjust seasoning with salt as needed. Remove the tri-tip from the marinade and season with additional salt and pepper as needed. Preheat the grill to 350°F and use an oil-soaked paper towel and a pair of long-handled tongs to oil the grate. Transfer the tri-tip to the hot grill grate. Grill the tri-tip, gradually rotating as needed. Cook to medium-rare and let rest at least 10 minutes before slicing. Slice, serve with salsa, and enjoy.

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