Tri-tip, Fingerling Potato Salad & Charred Corn & Avocado


Pair With

Nº 78

Cabernet Sauvignon


1 ½ lb. Tri-tip, cleaned and portioned into 4 steaks

3 ears of yellow corn, kernels removed (roasted)

2 avocados (cubed)

2 Roma tomatoes (diced)

2 bunches green onion (sliced on the bias)

1 Lb. Fingerling potatoes (blanched and sliced in half on bias)

2 shallots (minced)

½ cup mayo

⅓ cup dijon mustard

3 Tbsp. parsley (chopped)

3 Tbsp. oregano (chopped)

salt and pepper

olive oil

For BBQ sauce:

1 cup balsamic vinegar

⅔ cup ketchup

½ cup honey

2 garlic clove (minced)

1 Tbsp. Worcestershire sauce

1 Tbsp. dijon mustard

1 Tbsp. rosemary (chopped)

1 orange (zested and juiced)

salt and pepper



To start: combine all ingredients for the sauce together, bring to the boil, and reduce to a simmer. Cook until desired consistency is reached. 

Turn oven the grill to medium high fire and season the tri-tip with salt and pepper. Place on the grill and grill each side for 4-5 for medium rare. Before flipping, baste with BBQ sauce, and once more before coming off the grill. Let rest for 2 minutes before cutting. Take next 4 ingredients and toss them together with salt, pepper, and a touch of olive oil. Next, take the remaining ingredients and toss them together in a separate bowl.

To plate: place the potatoes on the bottom, slice the meat and place on top in a row, then spoon avocado mix the opposite way of the beef.