By: Andrew Ikeda
Recipe from guest chef Andrew Ikeda, chef and owner at Lake & Irving restaurant in Minneapolis. Serves 4.
- 1 lb tri tip steak from Sunshine Harvest Farms
- 1 teaspoon paprika
- 1 Tablespoon cup Dijon mustard
- 1 teaspoon ground coriander
- 1/4 teaspoon cumin
- Pinch of cayenne
- 1 Tablespoon cup red wine vinegar
- 2 Tablespoons olive oil
- 2 garlic cloves, minced
- Foccacia bread, horseradish and grilled vegetables (optional, for serving)
Combine all ingredients and mix well. Pour marinade over the meat and place in a ziplock bag with as little air as possible left in the bag. Let sit in refrigerator overnight (at least 12 hours). Pull from the fridge at least two hours before planning on cooking and let come to room temperature.
Season with salt and pepper. Grill on each side for 5-8 minutes depending on the size of the tri tip. You are looking for about 128 degrees internal temperature when pulling from the grill if you want a medium rare steak (which I recommend!)
Allow the steak to rest for about 5 minutes before carving. Make sure to slice against the grain, as thin as your knife allows, to ensure maximum tenderness. Serve as a sandwich on foccacia with fresh horseradish or with a medley of grilled vegetables.