Tuesday: Bloody Mary Tri Tip and Corn Salad
Talk about bang for the buck! Mix Bloody Mary’s, enjoy one, and then marinate the tri tip for 2 days. They can be grilled ahead or at the party. Alternately, you can roast them in the oven – in fact, the marinade comes through even more. Either way, it’s always a crowd favorite. NOTE: This recipe is for two tri tips, one to be used later in the week.
Serves 4-6 Prep: 15 plus 24hr to marinate Cooking: 30
For the Tri Tip
2 (1 ½-2 lb ea) tri tip roasts
1 tablespoon celery salt
2 teaspoons black pepper
32 oz Clamato
3 heaping tablespoons of prepared horseradish
1 lemon, juiced
1 teaspoon, Tabasco
3 tablespoons WorcestershireFor the Corn Salad
1 bag frozen sweet corn, thawed – 3 ears fresh, only if it’s in season
14 oz whole black beans, rinsed
3 tomatoes, diced
½ red onion diced
1 jalapeno diced
1 cucumber, seeded and diced
3 tablespoons cilantro, chopped
1 tablespoon olive oil
1 tablespoon white wine or white balsamic vinegar
½ teaspoon salt
½ teaspoon pepper
Marinate the steak for 24-48 hours. In a large sealable bag, place celery salt and next 6 ingredients. Seal and shake to combine. Prick the steak with a fork all over (about 12 times) and place in the bag. Refrigerate, turning a few times.
In a large bowl, combine corn, black beans, tomatoes, red onion, jalapeno, cucumber, cilantro, olive oil, vinegar, salt and pepper. Cover and refrigerate until ready to plate.
Heat your grill for the tri tip.
Grill the tri tip over indirect, medium heat for 30 minutes.
Check the tri tip. Remove when done and allow to rest for 5-10 minutes.
Or, to roast, heat oven to 450º. Place tri tips on broiler pan and roast for 30 minutes. Turn oven down to 300º and roast until it reaches and internal temp or 145º. Let it rest for 10 minutes before slicing.
Slice tri tips thinly, against the grain.
Serve slices alongside the corn salad.