Marinated Tri-Tip Steak with Vagrant Gypsy from Sacramento
Marinated Tri-Tip Steak with Yam Fries and Dijonnaise
Steak is de rigueur for game-day barbecues, and the tri-tip is a totally underrated version that is unbelievably flavorful—and won’t break the bank. This recipe offers easy prep, fast cooking, a knockout sauce, and double-knockout mustard. The yam fries bring it home. Rich red wine probably not optional.
- 2 lbs. yams or sweet potatoes, peeled and cut into 1/2-inch strips
- 1 tbsp. dry mustard
- 3 tbsp. raw honey
- 6 tbsp. grapeseed oil
- 3 tbsp. red wine vinegar
- 2 tsp. chopped garlic cloves
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 3 lbs. beef tri-tip steak, cut into 6 portions
- 1 tbsp. ground cumin
- 2 tsp. chipotle chile powder
- Dijonnaise (recipe follows)
Preheat the oven to 400-degrees Fahrenheit. Place the yam strips, dry mustard, honey, 3 tablespoons of the grapeseed oil, 2 tablespoons of the red wine vinegar, 1 teaspoon of the garlic, and 1/2 teaspoon each of the salt and pepper in a large bowl; toss to combine. Divide the mixture between 2 aluminum foil-lined rimmed baking sheets. Bake in preheated oven until golden brown, 30-40 minutes, rotating baking sheets top rack to bottom rack halfway through.
Meanwhile, whisk together 2 tablespoons of the oil and the remaining 1 tablespoon of red wine vinegar. Pat the steak pieces dry; rub each with the oil mixture. Stir together the cumin, chile powder, remaining 1 teaspoon of garlic, and remaining 1/2 teaspoon each of salt and pepper in a small bowl. Sprinkle on both sides of the steaks.
Heat the remaining 1 tablespoon of oil in a heavy, ovenproof 12-inch skillet over medium-high. Sear the steaks in the hot oil, about 1 minute and 30 seconds per side. Transfer the skillet to the upper third of the oven; bake until medium-rare, 6-8 minutes. Transfer the steaks to a platter; let rest about 4 minutes before serving. Serve with the yam fries and Dijonnaise. Serves 6.
- 1/2 cup olive oil mayonnaise
- 3 tbsp. plain Greek-style yogurt
- 2 tbsp. Dijon mustard
Combine all the ingredients and serve.
MOONRAKER BREWING CO.’S VAGRANT GYPSY
ABV: 7.6% IBU: 70
Moonraker Brewing Co. is currently the hottest brewery in the Sacramento region. They opened just over a year ago and have already made an insanely huge splash on the local beer scene—winning “Best New Brewery in California,” “Best New Beer” for their Yojo IPA, and “Ninth Best New Brewery Worldwide” (out of 6,500) by RateBeer. Most recently, the Auburn-based brewery started canning their craft using mobile canning service, The Can Van. Their Vagrant Gypsy is an imperial red ale that has caramel and dark fruit malt characters—which helps cut through the fat of the tri-tip—and a mellow punch of hops that bring out the different sweet and spicy notes of the meat’s glaze.
—Eden Tuscano, 36 Handles Restaurant & Pub
SIP ON THIS
Erath Oregon 2015 Pinot Gris
OVERALL RATING: 2
Tasting Notes: Light-spicy oak flavor with a long finish; starts out with citrusy, tangy notes, continues onto sweet, fruity notes of melon, and finishes with a lift of acidity
Purchase: Total Wine and More
Erath Oregon 2014 Pinot Noir
OVERALL RATING: 3
Tasting Notes: Mild and balanced with tart plum and berry tones; overall a pleasant palate pleaser; light and dry with medium tannins; would pair nicely with pasta or poultry
Purchase: Total Wine and More