I love tri-tips! I have to order them from my butcher, because they are not readily available in my area, but it’s worth the call. They are just so good and easy to grill. Slice them up thinly and they are moist and tender and delicious. Even more so when topped with this decadent citrus chile butter!
2 (2-lb.) tri-tip steaks
2 tsp salt, divided
1 1/4 tsp pepper, divided
1/4 cup red wine
2 TBSP worchestershire
Citrus-Chile Butter
1 bunch of green onions, diced
3 TBSP olive oil

Preheat grill to 350° to 400° (medium-high) heat. Sprinkle steaks with 1 1/2 tsp. salt and 1 tsp. pepper and pour wine and worchestershire over. Let marinate an hour or so. Grill steaks, covered with grill lid, 9 to 12 minutes on each side or to desired degree of doneness. Remove from grill, and rub 3 TBSP Citrus-Chile Butter onto steaks. Cover steaks with aluminum foil; let stand 5 minutes. Meanwhile saute the green onions, in a bit of olive oil for 1-2 minutes.
Uncover steaks, and cut diagonally across the grain into thin slices. Top with sautéed green onions.
*Beef strip steaks (about 2 inches thick) may be substituted.

1 cup butter, softened
2 tablespoons lime zest
2 tablespoons lemon zest
3 garlic cloves, minced
1 tablespoon seeded and minced jalapeño pepper
1 teaspoon chopped fresh thyme
Salt and freshly ground pepper to taste

Stir together butter, lime zest, lemon zest, minced garlic, jalapeño pepper, and chopped fresh thyme. Season with salt and freshly ground pepper to taste. Cover and chill until ready to serve, or shape into a log with plastic wrap, and freeze up to 1 month.

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