Ingredients: |
Ingredients: 2 - 4 lbs. Certified Hereford Beef Tri Tip Roast
For Marinade:
1 cup(s) pineapple juice
1/4 cup(s) Worcestershire Sauce
1 teaspoon(s) garlic powder
2 tablespoon(s) salt
1 tablespoon(s) black pepper
1/2 teaspoon(s) crushed red pepper
1 teaspoon(s) onion powder
1 teaspoon(s) cumin
1 tablespoon(s) Olive Oil
2 grilled peaches
For Salsa:
1 grilled avocado
1 green onion, chopped fine
1 Serrano pepper, chopped fine (pith & seeds removed)
1 tablespoon(s) pineapple juice
1 teaspoon(s) salt
|
Directions: |
Directions:Directions for marinade:
Mix 1 cup pineapple juice, 1/4 cup Worsteshire sauce, 1 tsp. garlice powder, 1 tsp. onion powder, 2 tbs. salt, 1 tbs. black pepper, 1/2 tbs. cayneed pepper, 1 tsp. crushed red peppers, 1 tsp. cumin, 1 tbs. Olive oil to marinade ingredients in a gallon sized Ziploc bag.
Add CHB Tri Tip roast to marinade.
Marinate beef for 1 - 2 hours in the refrigerator turning bag occassionally.
For salsa:
While CHB Tri Tip is marinating, cut peaches and avocados in half removing pits.
Grill peaches and avocados on low heat for about 5 minutes on each side.
Remove peaches and from grill when char marks appear on the fruit.
Dice peaches and avocados in to 1 inch chunks.
Add chopped green onion and Serrano peppers that have had the pith removed and seeds to diced peaches and avocados.
Add pineapple juice and salt to diced fruit and peppers, stir gently and set aside.
For Grill:
Remove CHB Tri Tip form marinade and place on hot grill.
Grill Tri Tip on hot grill.
Grill Tri Tip to medium (135 degreed) turning once after the first 5 - 8 minutes on each side.
Remove Tri Tip from grill.
Allow Tri Tip to sit for 5 - 10 minutes on a platter and to allow juices to remain in meat and then slice thin going against the grain of the steak cutting in 1 by 6 inch strips.
Top Tri Tip with Grilled Peach and Avocado Salsa and serve.
|
Personal
Notes: |
Personal
Notes: From National Hereford Women's website. This was 2015 Certified Hereford Beef First Place winning recipe by Team Texas at the Jr. National Hereford Expo! It's part of the Paleo Diet and this CHB Tri Tip is grilled and prepared along side fresh avocados and Texas summer peach salsa for added flavor!
Recipe by Team Texas - Koby Rogers with members Rylie Barber, Jenna McCall, Savannah West, Mason Allan, and Audrey Nolan.
|
This recipe for Grilled CHB Tri Tip Grilled Peach & Avocado Salsa is from