pinot marinated tri tip with horseradish sauce

Tri tip is prolly my most favorite cut of beef. Grilled or broiled, marinated or dry rubbed, it’s always tender and delish.

This particular version is marinated in pinot noir wine, given a little acid via sauerkraut, some umami via fish sauce and coconut aminos… ie it’s a flavor packed punch.

And just when you think that’s enough? We top it with a horseradish cream sauce, just because we can.

Ingredients:

3 cups pinot noir

1 Tbsp chopped rosemary

2 Tbsp horseradish

spash of fish sauce

3/4 cup coconut aminos

1 1/2 Tbsp sugar

2 cloves garlic, minced

1/2 Tbsp ground black pepper

1 Tbsp mustard seeds

2 1/2 lbs tri tip

2 Tbsp horseradish

3 Tbsp cream cheese

3 Tbsp sour cream

1 scallion, sliced - green and dark green only

pinch of salt

avocado oil

Directions:

In a deep dish, whisk together pinot, rosemary, 2 T horseradish, fish sauce, coconut aminos, sugar, garlic, black pepper, mustard seeds. (You can add a few pinches of salt to the marinade if you so desire… i find that the fish sauce and aminos make it salty enough).

Add in tri tip and set in fridge to marinate 6 hours - overnight.

Whisk together 2 T horseradish, cream cheese, sour cream, scallions, and pinch of salt. Set in fridge until ready to serve.

Heat grill to medium high.

Remove tri tip from marinade and pat dry.

Rub with avocado oil.

Grill until meat reaches an internal temp of 130, flipping occasionally.

Remove from heat, tent, and set aside to rest for 10 - 15 minutes before slicing against the grain.

Top slices with horseradish cream sauce