Friday, July 22, 2016

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!
Tri Tip
One Tri Tip Roast*
Olive Oil
Salt, Pepper

*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. 

Zucchini
Fresh Zucchini (5 are pictured above)
Olive Oil
Salt, Pepper

Tri Tip
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.
 
Zucchini
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.
 

4 comments:

  1. This recipe looks fantastic. I am going to share with our Facebook fans. Many thanks for publishing!

    Jenn T
    www.backyardfirepitfun.com

    ReplyDelete
    Replies
    1. Great! Thanks so much for sharing. I hope you (and your readers) enjoy it as much as we do.

      :) Ann Marie

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  2. Hi! This recipe is exactly what I was looking for: a big piece of meat and some vegetables. Above all it can be cooked in 30 minutes! That's fantastic. Thanks for sharing.

    Jen

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    Replies
    1. Great! I hope you guys like it. 😊Thanks for the comment, Ann Marie

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