Tri Tip on the Grill
For a delicious, quick and easy summer dinner, you can have this beauty ready in about 30 minutes (or a little longer if you like your meat more well-done). You cook the meat on the outdoor grill so no heating up the house. And the zucchini are so easy to make, even my 11 and 8-year-olds love to cook them. Win, win, win! Let's get cooking!
One Tri Tip Roast*
*We often buy a large roast and cut in half. We food-saver and freeze the portion we're not cooking. This gives us plenty of meat for 2 meals, and no waste.
*Costco offers a 2-pack of large, Prime Cut Tri-Tips for a good price.
Fresh Zucchini (5 are pictured above)
1. Heat grill to high heat. Dry Tri Tip roast, spritz with olive oil, season with salt and pepper and place on grill.
2. Sear first side, turn over. Sear second side. Turn grill down to medium, and grill to liking. You can use meat thermometer to test. I feel for meat firmness, since roast sizes vary, then check temperature for done-ness.
3. This roast took about 20 minutes to cook to medium.
1. Slice zucchini into medallions.
2. Heat skillet to high.
3. Add oil (we use olive).
4. Add zucchini medallions. Salt and pepper to taste.
5. Wait until first side is browned (don't stir at all until the side is done!)
6. Flip each medallion and brown other side.
7. Remove from heat! You only want to sear each side at high heat (don't overcook), otherwise your zucchini will get mushy. This quick cooking leaves you with a firm, yummy veggie with a grilled flavor.
8. If my zucchini are ready before my meat, I put the whole skillet of veggies into a just-warm oven (170 degrees) to keep warm until the meal.
I served our meat and zucchini with fully-loaded baked potatoes. Yes, I should have gotten a photo, but I was busy scarfing it down. Yum! This meal tastes like summer.