Red Wine-Marinated Tri Tip With Salsa Verde & Risotto
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
This recipe pairs a classic marinade and risotto with a light, fresh, salsa verde to liven up flavors for a balanced seasonal dish. Use a rich Pinot Noir in the marinade, and drink the remaining wine with the meal.
- 1 (32-ounce) Certified Piedmontese tri tip roast
- 2 tablespoons oil, for cooking
Red Wine Marinade
- This marinade is more like a gentle brine, so don’t keep the meat in the liquid for more than eight hours, and don’t salt your meat before cooking.
- 2 tablespoons sugar
- 1 cup red wine, such as Pinot Noir
- 2 tablespoons salt
- A few grinds black pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons finely minced shallot
In a saucepan, mix together the sugar, wine, and salt. Cook over low heat, stirring continuously, just until the salt and sugar dissolve. Add the black pepper, herbs, and shallot and stir to combine. Let cool completely. Transfer the marinade to a sealable plastic bag and immerse the steak in the marinade before sealing. Refrigerate for up to 8 hours.
Remove the meat from the marinade, pat it dry with paper towels and allow to come to room temperature, about 30 minutes. (It’s ok if some of the shallot sticks to the meat.)
Transfer the roast to a heavy-bottomed roasting pan. Set the pan on the middle rack in your oven. Cook for about 15 minutes and then check the temperature of the roast with a meat thermometer. When it reaches an internal temperature of 125°F, transfer the beef to a warmed platter, cover loosely with foil and let rest for 15 minutes. The meat will continue to cook as it rests. Serve with Salsa Verde and Risotto (recipes follow).
- This risotto takes well to seasonal add-ins. Try fresh garden peas in the spring for a crunchy bite of fresh flavor.
- 4 to 6 cups chicken broth
- ½ cup white wine
- 2 tablespoons olive oil
- ½ medium onion, diced
- Salt and pepper to taste
- 1½ cups Arborio rice*
- 2 tablespoons butter at room temperature
- ½ cup freshly grated sheep’s milk cheese (such as pecorino), or use a good-quality Parmesan
- *Arborio is a short-grain Italian rice variety. Its starchiness lends creaminess, making it ideal for risotto.
In a saucepan over medium heat, warm the broth and wine and keep warm. To a heavy-bottomed saucepan over medium heat, add the olive oil. When hot, add the onion, salt, and pepper and cook until soft and translucent. Add the rice and stir until it is coated with the oil. Begin to add the warm broth, about ½ cup at a time, stirring often. When the rice has absorbed almost all the liquid, add another ½ cup of the broth, stirring until almost absorbed. Continue this process for about 20 minutes, then taste the rice as you would pasta; it should be tender but still have texture to the bite, and may take between 20 to 30 minutes. Stir in the butter and cheese and taste the risotto for seasoning before serving.
- This all-purpose sauce is endlessly variable using whatever herbs are in your garden or at the market. In spring, try fresh mint with young chives. Or in summer, use loads of basil and oregano. Make this recipe a few days ahead and refrigerate until needed for added convenience.
- 1 clove garlic, mashed
- 1 tablespoon capers, drained and mashed
- ½ cup high-quality olive oil
- 1 teaspoon lemon zest
- 1 heaping cup parsley, finely chopped
- ½ cup basil (or herb(s) of choice), finely chopped
- Salt and pepper to taste
In a bowl, stir all ingredients together, taste, and adjust seasoning as needed. Spoon over steak and risotto to serve.
Pairing: Calera Pinot Noir; use it in the marinade and serve the remaining wine with the meal.