Balsamic Tri-tip Steak Skewers & Grilled Veggies Recipe
Combine the Orlando Balsamic Vinegar of Modena, House of Q Slow Smoke Gold Mustard Sauce, garlic, rosemary and oregano in the Vitamix A2500 Blender. Purée.
With the blender running, slowly add the extra-virgin olive oil and blend until creamy. Season with Noble Saltworks Flaked Smoked Salt and black peppers.
Set aside 1/2 cup of the vinaigrette.
Slice the tri-tip roast into 2” strips. Place the tri-tip and remaining vinaigrette in a zip top bag. Place in the refrigerator and marinate for 2 hours.
Preheat your Yoder Smokers YS640 Pellet Grill to 450°F, set up for direct grilling with GrillGrates in place, over the fire box.
Remove the tri-tip from the marinade. Wipe off excess marinade. Thread the strips of tri-tip onto Wusthof Skewers. Place the Cattleman’s Grill California Tri-tip Seasoning in a spice grinder. Season the tri-tip with finely ground rub.
Halve your veggies. Toss in oil. Season with Cattleman’s Grill California Tri-tip Seasoning.
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Spray the GrillGrates with duck fat or pan spray. Grill the tri-tip roast on all sides to achieve nice grill marks. Cook until the internal temperature reaches 125°F. Grill the veggies until lightly charred and softened to desired doneness. Dice/slice veggies to desired size.
Remove the steak from the skewers. Slice across the grain of the muscle fibers. Serve with the reserved marinade and grill veggies.