Tri-tip, Fingerling Potato Salad & Charred Corn & Avocado
Pair With
Nº 78
Cabernet Sauvignon
Ingredients
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
Directions
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.