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    Home / Recipes / Ingredient / Beef

    26 May 29, 2014 Beef  |   Jump to Recipe

    Grilled Tri-Tip with Green Garlic Salsa Verde

    I’ve got some exciting news to share!

    This post may contain affiliate links.

    Grilled Tri Tip with Salsa Verde

    For the next few months, I’m partnering with the new Jimbo’s… Naturally! located at Westfield Horton Plaza on some seriously tasty and organic recipes.  Jimbo’s… Naturally! is a local San Diego business that focuses on high quality organic and natural food.  Their new location at Westfield Horton Plaza is a beauty!  In addition to a juice bar, deli, and bakery, they’ve got a sizable selection of organic produce.  The green garlic I discovered in the produce department was the inspiration for this Italian salsa verde.

    To showcase some of the products found at Jimbo’s… Naturally!, I put together this recipe for Grilled Tri-Tip with Green Garlic Salsa Verde.  Organic, grass-fed beef tri-tip is quickly marinated in a sharp blend of garlic, rosemary, lemon and olive oil.  The roast is then placed on a searing hot charcoal grill to develop a wonderfully charred, caramelized crust, and finished over indirect heat to keep the center tender and juicy.  After a brief rest, the tri-tip is sliced against the grain, and served with a Green Garlic Salsa Verde.  This vibrant condiment is made with fresh parsley, garlic, red chile, capers, lemon and olive oil.  Bright, fresh flavors permeate both the beef and the sauce, making them a perfect combination for any summer barbecue.  Continue reading for the recipe.

    Green Garlic and Parsley

    Green garlic is in season right now, so be sure to try it out while you still can!  If you can’t find green garlic, you can use regular garlic instead.  And if this recipe leaves you with a few leftover green garlic bulbs, be sure to pickle them, and enjoy later in the year!

    Rosemary, Garlic, Lemon, Tri-Tip

    Tri-tip is a delicious yet relatively inexpensive cut of meat.  When cooking tri-tip, you’ll want to prepare a direct / indirect cooking situation.  You can do this on a stove or on a grill (gas or charcoal).  Sear the roast over high heat (direct), then finish over low heat (indirect).  This will ensure good flavor without overcooking the meat.  Once the tri-tip has rested, it’s crucial that you cut the meat against the grain.  This will sever any remaining connective tissue, creating tender slices of beef.  If you cut with the grain, the meat will be chewy.  And that’s the last thing anyone wants!

    Grilled Tri-Tip with Salsa Verde

    Grilled Tri Tip with Salsa Verde

    Grilled Tri-Tip with Salsa Verde

    by Brandon Matzek
    All ingredients were purchased at the new Jimbo's... Naturally! now open at Westfield Horton Plaza.
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    For the tri-tip:

    • 5 organic garlic cloves, finely chopped
    • 1 tablespoon finely chopped organic rosemary
    • Juice of 1 organic lemon
    • 1/4 cup olive oil
    • 1 (2 – 2.5 pound) organic, grass-fed beef tri-tip roast
    • Kosher salt
    • Freshly ground black pepper

    For the salsa verde:

    • 1 cup lightly-packed organic parsley leaves, roughly chopped
    • 1 tablespoon capers
    • 2 organic green garlic bulbs, (white and light green parts) only, sliced (or 5 regular garlic cloves)
    • Zest of 1/2 organic lemon
    • Juice of 1/2 organic lemon, plus more to taste
    • Pinch of red pepper flakes
    • Kosher salt
    • 1/4 cup extra-virgin olive oil

    Instructions
     

    • Add garlic, rosemary, lemon juice and olive oil to a small bowl, whisking to combine. Set aside.
    • Trim the fat cap off of the tri-tip roast, but be sure to leave some fat on the outside. This will help with flavor and texture. Discard trimmed fat. Transfer roast to a plate or small baking dish. Season both sides of the roast generously with kosher salt and freshly ground black pepper. Pour the marinade (garlic-rosemary mixture) over the tri-tip, and let sit for 30 minutes to 1 hour. Turn the roast over in the marinade every 15 minutes to ensure even flavoring.
    • Meanwhile prepare an outdoor grill. Cooking a tri-tip requires both direct and indirect heat. If using a charcoal grill, pile up your coals on one half of the grill. The side with the coals will be used for direct heat cooking, and the cooler side will be used for indirect heat. If using a gas grill, preheat one side of the grill on high, and leave the other side off (no heat). With either method, let the grill grate preheat for 15 minutes. Also, the grate should be cleaned and oiled just before cooking.
    • Take the tri-tip from the marinade, and let any excess liquid drip off. Place the roast over direct heat, and sear for 3 – 4 minutes per side. Move the roast over to the indirect heat side, cover, and cook until the roast reaches 120°F for rare, 130°F for medium-rare, and 140°F for medium (20 – 35 minutes). You’ll want to maintain a grill temperature of 250°F to 300°F, and be sure to flip the roast every 10 minutes. Let the tri-tip rest for 10 minutes before carving.
    • While the roast is resting, prepare the salsa verde. Place parsley, capers, garlic, lemon zest, lemon juice, red pepper flakes, and kosher salt (I used about 1/2 teaspoon) in a food processor, pulsing until all ingredients are chopped and well-combined. Scrape down the sides. With the motor running, slowly stream in the olive oil. Stop after you’ve added 1/ 2 the oil, scrape down the sides, and then add the rest of the oil. Transfer salsa verde to a small bowl, and season to taste with additional kosher salt and lemon juice.
    • Slice the tri-tip against the grain, and serve with salsa verde. Be sure not to slice with the grain as this will result in tough, chewy slices of beef.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    I partnered with Jimbo’s… Naturally! and Westfield Horton Plaza on this article.  When this article was written, I worked for Westfield.  All thoughts, opinions and recipes shared in this article are my own.

    26
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Beef Tags: black pepper, capers, garlic, green garlic, kosher salt, lemon, olive oil, parsley, red pepper flake, rosemary, tri-tip

    Reader Interactions

    Comments

    1. Daniela says

      May 29, 2014 at 7:25 am

      Just discovered your blog through Kiran@ Tarun.
      Love the combination of flavors and texture in this recipe.
      Looks and sounds delightful.

      Reply
      • Brandon Matzek says

        May 30, 2014 at 9:23 am

        Thanks so much Daniela, and welcome!

        Reply
    2. Angel Reyes says

      May 29, 2014 at 12:04 pm

      This looks beautiful! Plus, good luck with your new partnership.

      Reply
      • Brandon Matzek says

        May 30, 2014 at 9:25 am

        Thanks Angel!

        Reply
    3. Todd says

      May 29, 2014 at 7:18 pm

      Holy ^%$@ this looks delicious!! Grilled tri-tip is my absolute summer favorite. I die! Really excited to see what else you got coming from Jimbo’s. Keep up the good work!

      Reply
      • Brandon Matzek says

        May 30, 2014 at 9:31 am

        Haha, thanks Todd! Yeah, I’m a huge tri-tip fan. I think it’s interesting that it’s really only a California thing.

        Reply
    4. Kiran @ KiranTarun.com says

      May 30, 2014 at 2:15 pm

      So hearty and fresh!! Good luck on your partnership, Brandon!

      Reply
      • Brandon Matzek says

        May 31, 2014 at 11:38 am

        Thanks Kiran!

        Reply
    5. J.S. @ Sun Diego Eats says

      May 30, 2014 at 7:00 pm

      Ooh I love chimichurri but the fact that this incorporates capers in it makes it even better! So does Jimbo’s sell meat as well? Is that where the tri tip came from? Beautiful final product.

      Reply
      • Brandon Matzek says

        May 31, 2014 at 11:55 am

        They do have meat at Jimbo’s! That’s where this tri-tip came from. They have lots of tasty, organic options to choose from 🙂 Thanks!

        Reply
    6. Walter Blevins says

      June 3, 2014 at 9:13 am

      A very minor point of contention Brandon. In looking at your ingredients for your “Salsa Verde”, it is actually a version of Chimichurri, the Argentinian steak sauce. I use it with Tri-tip as a marinade and as a sauce. And, what I like about your post’s photos is that it took me a long time to figure out that a seared, medium-rare Tri-tip is really, really good. It doesn’t have to be cooked all the way through like traditional Santa Maria Tri-Tip. Like you, I am San Diego based but my focus is just a bit different.
      http://www.cheap-bastid-cooks.com/santa-maria-style-tri-tip/

      Reply
      • Brandon Matzek says

        June 4, 2014 at 7:10 am

        Hi Walter! This sauce is very similar to chimichurri; however, usually chimichurri’s don’t have capers. An Italian Salsa Verde typically has capers and anchovies (in addition to other ingredients above). I decided to leave out the anchovies here though. Sometimes I like them, sometimes I don’t 😉 Glad you like the photos. Thanks!

        Reply
    7. Justin says

      June 3, 2014 at 3:16 pm

      5 stars
      This looks amazing. Might need to give it a try this weekend. 🙂

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:22 pm

        Thanks Justin! Let me know if you give it a try 🙂

        Reply
    8. Chichi says

      June 4, 2014 at 7:20 am

      This looks absolutely delicious and has my taste buds tingling

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:23 pm

        Thanks so much!!

        Reply
    9. Adri says

      June 4, 2014 at 7:48 am

      This sounds wonderful – perfect for summer grilling, and congratulations on the joint venture!

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:24 pm

        Thank you Adri!

        Reply
    10. John says

      June 4, 2014 at 12:15 pm

      I’m not really too into spice, but if one dish serves four people i might get greedy on this one. Nice post, also subscribed.

      Reply
    11. sippitysup says

      June 7, 2014 at 2:13 pm

      I have a tri-tip sitting in the freezer waiting inspiration and this is the inspiration. Sadly, in one of my recent obsessive compulsive cleaning binges I threw my grill in the garbage last winter. I just couldn’t deal with the mess of it. Of course I knew I’d regret my actions as soon as grilling weather came around. I guess I need to go get a new grill. At least it will be shiny, new and clean! This time I’ll keep it clean (I swear). GREG

      Reply
      • Brandon Matzek says

        June 9, 2014 at 5:27 pm

        I got the bf a new grill last year. It’s a Weber grill with a propane flame that quickly ignites the coals. You get all the flavor benefits of charcoal without the hassle of using a chimney! I’d highly recommend it. Thanks Greg.

        Reply
    12. Mondo | I bake he shoots says

      June 11, 2014 at 6:21 am

      could you come to my house and bring your grill? and your skills? oh, and some meat? because this tri-tip looks amazing!

      Reply
      • Brandon Matzek says

        June 18, 2014 at 4:43 pm

        Hahaha, thanks so much :)!!

        Reply
    13. heidi rousseau says

      June 15, 2014 at 10:49 am

      this looks wonderful and I will probably save or print it.Tonight (being Fathers Day) I will cook up a rib eye steak and share it with my beloved husband who suffers from severe COPD but the champagne and steak and lobster will make him happy. I really do look forward to trying this recipe. Thank you HRinOregon

      Reply
      • Brandon Matzek says

        June 18, 2014 at 4:46 pm

        Thanks Heidi! I hope your husband enjoyed that steak. Definitely give this recipe a try 🙂

        Reply
    14. Nasir Jaffry says

      September 30, 2014 at 8:46 am

      Would the steak be medium after 20 minutes of grilling? Wouldn’t that overcook it?

      Reply
      • Brandon Matzek says

        October 1, 2014 at 6:51 am

        Hi Nasir, it depends on the size of the tri-tip. The one I’ve used here is large, so it can hold up to 20+ minutes of grilling

        Reply
    15. Judy@ImBoredLetsGo says

      March 30, 2015 at 8:49 am

      Great looking pics, awesome looking recipe! I love tri-tip. And…I love San Diego, my hometown!

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:10 pm

        Thanks Judy! I love San Diego too 🙂

        Reply
    16. heather @french press says

      March 30, 2015 at 9:27 am

      this is definitely being added to our spring/summer grill rotation

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:10 pm

        Do it!! Thanks Heather 🙂

        Reply
    17. Lisa @ Low Carb Yum says

      March 30, 2015 at 9:47 am

      5 stars
      This looks heavenly! I keep seeing these wonderful recipes from the west coast calling for green garlic. I have yet to find this in New England so maybe it isn’t the season for it here.

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:11 pm

        Thanks Lisa! If you can find green garlic, you can certainly use regular garlic.

        Reply
    18. Christine says

      March 30, 2015 at 9:50 am

      godhelpme. Looks absolutely delicious. And congratulations!

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:11 pm

        Thanks Christine!

        Reply
    19. Shinee says

      March 30, 2015 at 10:56 am

      Gosh, this looks delicious! Can’t wait to make this for dinner.

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:11 pm

        Give it a try! Thanks Shinee 🙂

        Reply
    20. Tonia says

      March 30, 2015 at 11:23 am

      I definitely need help with cooking steaks on the grill. I can do them on the stovetop but can’t wait to try this on the grill this summer!

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:12 pm

        Follow this recipe and you’ll do just fine! Thanks.

        Reply
    21. Valerie says

      March 30, 2015 at 1:05 pm

      That looks amazing, I need to try Green Garlic!

      Reply
      • Brandon Matzek says

        April 2, 2015 at 6:54 am

        Thanks Valerie, and yeah, give it a try!

        Reply
      • Brandon Matzek says

        April 7, 2015 at 2:14 pm

        Thanks so much Valerie!

        Reply
    22. The Food Hunter says

      April 2, 2015 at 1:03 pm

      I love the salsa verde!

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:14 pm

        It’s SO good!

        Reply
    23. Olivia @ Olivia's Cuisine says

      April 2, 2015 at 3:51 pm

      5 stars
      Oh my, this looks luscious! I think I’ve never had green garlic before… Now I’m curious to know how it tastes like!

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:15 pm

        It’s an interesting flavor. Very similar to garlic, but with a fresh, grassy note. Thanks!

        Reply
    24. Amanda Paa says

      April 2, 2015 at 4:03 pm

      i just picked up some tri tip from our local butcher or highly recommended it for grilling. this is just the recipe i needed! and the green garlic salsa verde is just perfect for spring.

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:16 pm

        I mainly cook tri tip on the grill. So tasty with the char!

        Reply
    25. Sabrina Modelle says

      April 2, 2015 at 5:18 pm

      Hey Brandon, congrats on the new gig!
      This recipe is totally up my alley. Makes me want to bust out the grill this weekend. Yum.

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:16 pm

        Thanks Sabrina :)!

        Reply
    26. Mirlandra @ Mirlandra's Kitchen says

      April 3, 2015 at 1:23 pm

      5 stars
      Wow. I opened up the post and my mouth started watering something fierce! Clearly we now need a nice tri tip. That sauce looks perfect.

      Reply
      • Brandon Matzek says

        April 7, 2015 at 2:17 pm

        Thanks Mirlandra! Steak makes my mouth water too :)!

        Reply
    27. Mortimer says

      April 24, 2017 at 9:38 pm

      4 stars
      Tried the Tri-Tip and loved it!

      Ideally, if we had more time, we might have marinated it for longer than an hour. The Salsa Verde/chimichurri sauce was the highlight! We toasted a baguette with pepper, olive oil and garlic and used it to pick up the runaway juice and sauce.

      Changes- we used trip tip steaks instead of the roast.

      Thank you for recipe. We’re saving this one.

      Reply
    4.86 from 7 votes (2 ratings without comment)

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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