Grilled Tri Tip Steak

Thank you to Logan Family Farms for generously giving me this Dry Aged Tri Tip Steak to test out in my kitchen!

LOGAN FAMILY FARMS
Website: https://loganfamilyfarmsllc.com
Facebook: https://www.facebook.com/LoganFamilyF...

Grilled Tri Tip Steak with Potatoes, Zucchini, & Mushrooms
2 lb Tri Tip Steak
2 Tsp. Kosher Salt
1 tsp. Black Pepper
1 tsp. Paprika
1 tsp. Garlic Powder
½ tsp. Brown Sugar
3-4 Russet Potatoes, scrubbed and dried
3-4 Medium Zucchini, diced
1 pint Baby Portabella or White Button Mushrooms, quartered
Chimichurri Sauce (video linked below—see description box for recipe)
https://www.youtube.com/watch?v=z4mPaMlOnRQ

Remove Tri Tip from fridge and place in a glass baking dish or on a large baking tray to rest for about an hour before grilling.
To make the Dry Rub, mix together the 2 tsp. Kosher Salt, 1 tsp. Black Pepper, 1 tsp. Garlic Powder, 1 tsp. Paprika, and ½ tsp. Brown Sugar. Sprinkle over both sides of the meat as it comes to room temperature.
Slice the potatoes ¼ in. thick (vertically—cut off one end to stand the potato upright with more stability) and toss with olive oil, salt, and pepper. Coat the zucchini and mushrooms with olive oil, salt, and pepper.
Preheat grill to 400* using only two burners (leave the other two burners turned off). Sear the Tri Tip directly over the flames for a couple minutes on each side until nice grill marks appear. Shift the steak to the side of the grill with the burners turned off (indirect heat), and lower the temperature of the two burners that are on so the grill temp. is about 300*. Close the lid and cook your Tri Tip for about 30 minutes or until a meat thermometer reads 128* at the thickest part of the steak (for medium rare). This time will vary based on the thickness of your steak and the consistency of your grill’s heat.
Grill the potatoes over the direct flames while the steak cooks (about 10 minutes per side) or until grill marks appear and potatoes are cooked through, but not burnt). Grill the zucchini and mushrooms in a grill basket or on a piece of foil with a few holes poked into it over for about 10 minutes or until tender and slightly charred.
Remove the Tri Tip and wrap tightly in foil. Place the foil wrapped steak inside a lidded pot or Dutch Oven to retain the heat and allow to rest for 15-20 minutes. The meat should continue cooking slightly to about 130*.
Slice the steak AGAINST THE GRAIN for the most tender results! Serve with potatoes, zucchini, and mushrooms, and drizzle the Chimichurri Sauce over anything and everything. ENJOY!

Please SUBSCRIBE to my channel!

INSTAGRAM: https://www.instagram.com/annesfamilyrecipe/

FACEBOOK: www.facebook.com/annesfamilyrecipe

EMAIL: annesfamilyrecipe@gmail.com

Intro music and caricature created by my talented husband!

#grilled #tritip #steak

Видео Grilled Tri Tip Steak канала Anne's Family Recipe