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Grilled Beef Tri-Tip with Chimichurri Sauce and Potato and Vegetable Salad

drakecooper
By drakecooper
Tritip and chimchurri with potato and vegetable
    Celebrate the rich flavors of Idaho beef with this tantalizing recipe featuring succulent tri-tip steaks paired with a delectable Potato Vegetable Salad. July is Idaho Beef Month, but you can indulge in the mouthwatering combination of tender beef, roasted Yukon gold potatoes, vibrant zucchini, and a zesty chimichurri sauce all summer long! This recipe showcases the best of Idaho-grown produce, from the earthy potatoes to the fresh herbs, creating a delightful symphony of tastes and textures. Get ready to impress your guests with this irresistible dish that beautifully highlights the culinary wonders of Idaho’s beef and agricultural heritage.

    Categorized: Entrées

    Ingredients

    • 2 lb. yukon gold Idaho potatoes
    • 1 bunch (about 1 cup) chopped asparagus, or 2 small zucchini (whatever is in season)
    • 1 med. red Idaho onion
    • 3 Tbsp. (approx.) cider vinegar
    • 2/3 c. (approx.) mayonnaise
    • ¼ c. (approx.) Dijon mustard
    • 2 Tbsp. garlic, minced
    • 1 tsp. chili flake (or to taste)
    • 2 tsp. paprika or chili powder
    • 1 c. plus approx. 2 Tbsp. olive or vegetable oil
    • 1 Tbsp. red wine vinegar
    • ¼ c. chopped Italian (flatleaf) parsley, other garden herbs: savory, thyme, basil etc.
    • 4-5 lb. Idaho beef tri-tip steaks
    • salt and pepper to taste

    Featured Idaho Produce

    Steps

    • To Prepare Potato Vegetable Salad

    • To Prepare Chimichurri Sauce

    • To Prepare Tri Tip

    • To Serve

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