Grilled Tri-Tip with Roasted Tomato Salsa BeefPerfect PairingsFathers DayEntréeMemorial DayCabernet Sauvignon “Cabernet pairs exceptionally well with grilled tri-tip due to the wine’s bold flavors matching the intense flavors of the beef. It’s the roasted tomato salsa that adds an interesting layer to the pairing. The salsa’s sweet and tangy notes provide a contrast to the savory meat and complement the fruitiness of the wine.” – Harry Wetzel, Head of Operations / Family Partner Ingredients: Marinade 2-3 lbs tri-tip 1/2 cup AVV Cabernet Sauvignon 1/2 cup soy sauce 6 large garlic cloves, smashed 1 small piece of ginger, about 1”, peeled and sliced 1/4 cup parsley, chopped 1 1/2 tsp black pepper Salsa 1 1/2 cups red cherry tomatoes 1 1/3 cups yellow cherry tomatoes 2 Tbsp AVV olive oil 1 tsp garlic, minced 1 Tbsp red onion, finely chopped 1 Tbsp balsamic vinegar Salt and pepper, to taste 4 cups arugula, washed 1 Tbsp basil, finely chopped 1/2 cup shaved parmesan Method of Preparation: Combine all marinade ingredients in a 1 gallon zip lock bag and marinate for a minimum of 2 hours and up to 24 hours. To make the salsa, preheat oven to 300°. Slice the cherry tomatoes in half and place in a bowl, then add in 1 Tbsp AVV olive oil, the garlic and onion, and combine. Spread tomatoes evenly onto a sheet pan, cut sides up, and roast in the oven for approximately one hour, shaking the pan every 20 minutes to prevent sticking. Remove pan from the oven and put the tomatoes back in the bowl. Add balsamic, salt and pepper and mix. Refrigerate until used (this can be done up to 24 hours in advance). Grill the tri-tip over direct heat for about 6 minutes per side, then move to indirect heat, cover and continue cooking for about 12 minutes more to reach medium rare. Allow meat to rest for 5 minutes after removing from heat. Mix arugula with the remaining tablespoon of olive oil and a dash of salt and pepper. Spread arugula onto a platter, leaving the center of the platter empty with the arugula toward the edges. Slice the tri-tip across the grain and spread slices down the empty, middle of the platter. Mix the basil into the cooled salsa and spread on top of the sliced steak. Garnish the whole plate with the shaved parmesan and serve family style.
