Spending all your time in the kitchen instead of enjoying the company of your guests can be frustrating. That’s why we’re here to make your life easier.
So, say goodbye to the stress of complicated recipes and lengthy cooking times. In this guide, we’ll show you how to create unforgettable meals that will delight your guests and give you more time to mingle and relax. Win-win!
Entertaining Made Easy
First, let’s lay the groundwork.
When it comes to choosing recipes for your gatherings, there are three key features that will make your life a breeze:
- First, incorporating make-ahead elements—such as a flavourful marinade—will not only enhance the taste but also save you time on the day of the event.
- Second, easy prep ensures you can spend less time chopping and more time enjoying entertaining.
- Lastly, quick cooking times are essential to ensure that your guests won’t be waiting around for their meals.
In this guide, we’ll focus on a crowd-pleasing favourite: grass-fed tri-tip beef. Its rich flavour profile and versatility make it the perfect choice for any occasion. Whether you’re hosting a Sunday roast or a dinner party, tri-tip beef will impress your guests and have them asking for seconds.
Why Tri-Tip Beef Is the Ideal Crowd-Pleaser
If you’re looking for a crowd-pleasing dish that will leave your friends and family asking for more, look no further than tri-tip beef.
This cut of beef offers a rich flavour profile that is sure to satisfy even the most discerning palate. And what makes it even better is its versatility — you can take it in many different directions to suit various tastes and preferences.
Plus, tri-tip beef is excellent when cooked on the grill, making it a fast and convenient option for your entertaining needs.
We are not your average online butcher.
We process our grass-fed cattle with our mobile abattoir on the farm that they are raised on. This translates to fewer food miles and places less pressure on the animals, just two of the many benefits of paddock to plate beef.
Other commercial butchers will say that their meat is paddock to plate but cannot back up these claims. At Provenir, we have built a full traceability system into our supply chain, allowing you – the consumer – to trace every single piece of grass-fed beef directly back to the farm it was raised on.
Cooking Beef Tri-Tip for Your Next Sunday Roast or Dinner Party
Now that you know why tri-tip beef is the ideal choice for entertaining, let’s explore two delicious recipes that will elevate your Sunday roast or dinner party.
Recipe 1: Mushroom & Merlot Tri-Tip Beef
This recipe showcases a strong and complementary flavour profile that will impress your guests. With robust ingredients like Merlot, umami soy sauce, mushrooms, garlic, and peppercorns, this marinade infuses the tri-tip grass-fed beef with rich, bold, and savoury flavours.
Marinate the beef overnight to ensure the flavours are fully absorbed into the meat. It’s worth noting that using grass-finished beef will enhance the richness of the dish, bringing out the best flavours in this recipe.
Mushroom & Merlot Tri-Tip Beef
Time
- Preparation: 24 h
- Cooking: 30 min
- Ready in: 48 h
Ingredients
- 1 kg Grass-fed Tri Tip Beef
- 1 bottle Merlot
- 2 cups Soy sauce
- 1 bunch Spring onion
- 2 cups Mushrooms
- 3 cloves Garlic
- 1 cup Peppercorns
Instructions
- Mince garlic cloves and chop spring onion, Combine merlot and soy sauce in a bowl, mixing in garlic and green onion to create marinade
- Marinate tri-tip overnight in refrigerator
- Remove tri-tip from marinade, and pour marinade in a saucepan and place over medium heat.
- Simmer the remaining marinade on low heat until thick, before adding mushrooms and peppercorn to marinade and stir.
- Grill grass-fed tri-tip beef over direct heat for 8-10 minutes per side, or until an instant-read thermometer inserted at thickest part of the cut reads 55 C degrees.
- Remove grass-fed tri-tip beef from heat, cover in foil and rest for 10 minutes before serving.
- Top with mushroom sauce and enjoy.
Recipe 2: Grilled Tri-Tip with Salsa Rossa Piccante
For a fresh and vibrant option, try seasoning and grilling tri-tip beef and serving it with Salsa Rossa Piccante. This tangy and spicy sauce is the perfect accompaniment, adding a burst of flavour, colour, and a wealth of micronutrients to your dish.
Capsicums and tomatoes, the key ingredients of the salsa, offer various health benefits, including the following:
- High in Vitamins: Both capsicums and tomatoes are rich sources of essential vitamins. Capsicums are packed with vitamin C, which helps boost immunity, supports collagen production, and acts as an antioxidant. Tomatoes are abundant in vitamin A, vitamin C, and vitamin K, which are important for maintaining healthy skin, vision, and bone health.
- Antioxidant Power: Capsicums and tomatoes contain powerful antioxidants like lycopene, carotenoids, and flavonoids. These antioxidants help protect the body’s cells from damage caused by free radicals, reducing the risk of chronic diseases such as heart disease, certain cancers, and neurodegenerative disorders.
- Heart Health: The combination of capsicums and tomatoes contributes to heart health. They are low in calories and fat while being rich in nutrients like potassium and fibre. Potassium helps maintain healthy blood pressure levels, while fibre aids in managing cholesterol levels and promotes a healthy cardiovascular system.
Grilled Tri-Tip with Salsa Rossa Piccante
Time
- Preparation: 20 min
- Cooking: 40 min
- Ready in: 1 h
Ingredients
Salsa Rossa Piccante
- 3 Red capsicums (substitute jarred roasted red peppers)
- 2 tablespoons Extra-virgin olive oil
- 2 medium Shallots
- 2 cloves Garlic (finely chopped)
- 1 Chilli (red) (finely chopped)
- 1 small Cinnamon stick (thinly sliced)
- 1 can Whole peeled tomatoes
- 2 tablespoons Red wine vinegar
- Salt and pepper (to taste)
Basting Sauce
- 2 tablespoons Red wine vinegar
- 2 tablespoons Extra-virgin olive oil
- 2 cloves Garlic (finely grated)
- 2 sprigs Fresh rosemary
- 5 sprigs Fresh thyme
Grilled Tri-Tip
- 1 kg Grass-fed Tri Tip Beef
- 3 tablespoons Avocado oil
- 3 tablespoons Red wine vinegar
- 2 sprigs Fresh rosemary leaves (finely chopped)
- 5 sprigs Fresh thyme leaves (finely chopped)
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Smoked paprika
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Salt and pepper
Instructions
Salsa Rossa Piccante
- Preheat the Traeger grill to 260C. Place the red peppers on the bottom grate of the grill and cook, flipping occasionally, until charred and blackened all over, around 20 minutes total. Transfer the peppers to a bowl, cover and set aside until cooled.
- Peel and discard the charred skins, stems and seeds of the peppers, and roughly chop the flesh. Set aside.
- Preheat a saucepan over medium heat. Add the olive oil and heat until shimmering. Add the shallot, garlic, chile and cinnamon stick. Season with the salt and cook, stirring, until the shallots are translucent, around 4 minutes. Add the canned tomatoes and use a wooden spoon to break them apart. Add the roasted peppers and vinegar and cook, stirring, until the sauce has slightly thickened, around 10 minutes. Taste for seasoning and adjust with salt, pepper and vinegar as desired. Cover with a lid and place over very low heat, stirring occasionally, until ready to serve. Can be made in advance and refrigerated up to 5 days.
Basting Sauce
- In a bowl, combine the vinegar, olive oil and garlic and stir to combine. Cover and set aside.
- To make the basting brush, use some butcher’s twine to tie the rosemary and thyme sprigs to the handle of a wooden spoon.
Grilled Tri-Tip
- In a large bowl, combine the avocado oil, vinegar, rosemary, thyme, salt, garlic powder, oregano, smoked paprika, cayenne pepper, and black pepper. Stir to combine. Using a sharp knife, score the fat cap of the tri-tip in a crosshatch pattern. Transfer the tri-tip to the bowl and massage with the marinade to coat. Cover and refrigerate for 1 to 4 hours.
- 30 minutes before cooking, remove the tri-tip from the fridge and let it come to room temperature. Preheat the Oven to 260C.
- Transfer the tri-tip into, fat side-up, and cook, undisturbed with the grill door closed, until well charred but not burned, around 10 minutes. Turn over, baste with the basting sauce and grill the other side, undisturbed with the grill door closed, until charred but not burned, around 10 more minutes.
- Transfer the tri-tip to the top rack of the grill, fat side-up, baste with the basting sauce and cook, with the grill door closed, until the thickest part of the tri-tip registers 57.2 C internally for a medium-rare centre, or 62.7 C for a medium centre, around 15 more minutes. Transfer to a carving board, cover with foil and let rest for 10 minutes before slicing against the grain.
- Serve with the Salsa Rossa Picante and sides of choice, such as roasted sweet potato and rocket salad.
It’s Time to Put Your Apron On
Now that you have two mouthwatering recipes featuring tri-tip grass-fed beef, it’s time to get cooking.
For the best results, we recommend using high-quality grass-fed beef—we have the best beef tri-tip Australia has to offer that will elevate your culinary creations. Plus, with the convenience of doorstep delivery, you can enjoy the finest grass-finished beef without any hassle. No more last-minute grocery trips.
With these recipes under your sleeve, you’ll be cooking up a storm in no time at all.
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