Balsamic Tri-tip Steak Skewers & Grilled Veggies

By Tom Jackson
Apr 24, 2018

Recipe Items

We’re well aware that the Yoder Smokers Pellet Grills are incredibly versatile machines, capable of smoking, grilling and more. This recipe proves just how great they function when it comes to high heat, direct grilling. Especially when combined with searing power of GrillGrates. So, fire up the grill and make yourself some of these Balsamic Tri-tip Steak Skewers & Grilled Veggies for a flavor packed dinner that you can feel great about!

Balsamic Tri-tip Steak Skewers & Grilled Veggies Recipe

Ingredients

1/2 cup Orlando Balsamic Vinegar of Modena
1/4 cup House of Q Slow Smoke Gold Mustard Sauce
4 cloves garlic, chopped
1 tbsp fresh rosemary, minced
1 tbsp fresh oregano, minced
1 cup Saica Sicilian Extra Virgin Olive Oil
Noble Saltworks Flaked Smoked Salt
black pepper
1 (1.75 lb) tri-tip roast
Cattleman’s Grill California Tri-tip Seasoning
Yellow squash, zucchini, tomatoes, onion, etc.

Instructions

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 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.

You might also enjoy: Caveman Steaks

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.