Grilled Tri-Tip Steak with Mushrooms and Herb Compound Butter Recipe
July 13, 2016
- 1 2 to 4 lbs tri-tip, trimmed
- 1/3 cup coconut aminos
- 1/2 cup fresh pineapple juice
- 5 cloves garlic, minced and divided
- salt and pepper
- 6 tbs butter, divided and softened
- 1 handful fresh parsley, stems removed and roughly chopped
- 1 teas fresh thyme, chopped
- 1 lbs button mushrooms, cleaned and sliced about 1/4″ thick
- 2 tbs olive oil
- 2 to 3 lbs small potatoes, cleaned and cut in to even halves
- Whisk the coconut aminos, pineapple juice, 3 cloves of garlic in a small bowl. Pour over the tri-tip steak in a resealable bag and allow to marinate for 6 to 8 hours, flipping once or twice as it sits.
- Meanwhile, With a fork, mash the remaining 2 minced cloves of garlic with 4 tablespoons of the butter, parsley, thyme and a pinch of salt and pepper. Roll into a log in plastic wrap, seal, and place in fridge until ready to use.
- When ready to cook, prep a charcoal grill for cooking over indirect heat. Preheat the oven to 425 degrees F. In a large bowl, toss the potatoes with olive oil and a little salt. Spread evenly onto a clean baking sheet and cook until golden brown, flipping once, about 25 minutes.
- Prep the mushrooms by melting butter in a large skillet over the grill and sauteing until liquid has dissolved and been absorbed.
- When ready, cook the tri-tip for 10-12 minutes, depending on thickness, flipping once. For rare, aim for a temp of 130 degrees before pulling to rest. Wrap in foil with a large dollop of compound butter and allow a rest of 10 minutes before slicing thinly against the grain on a bias. Serve slices with fresh compound butter melting over top if desired.