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Barbecue & Grilling Weekly News: June 11 – June 16

Posted By: Richard Wachtel
Published: June 17, 2016

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Grilled Tri-Tip by Christopher Prieto


June 17, 2016


Grilled Tri-Tip

11. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle steaks with 11⁄2 tsp. salt and 1 tsp. pepper. Grill steaks, covered with grill lid, 9 to 12 minutes on each side or to desired degree of doneness.

22. Remove from grill, and rub 3 Tbsp. Citrus-Chile Butter onto steaks. Cover steaks with aluminum foil; let stand 5 minutes.

33. Meanwhile, toss onions with olive oil; season with remaining 1⁄2 tsp. salt and 1⁄4 tsp. pepper. Grill onions, without grill lid, 2 minutes; turn and grill 1 more minute.

44. Uncover steaks, and cut diagonally across the grain into thin slices. Serve with grilled onions and remaining Citrus-Chile Butter

Citrus-Chile Butter

11. Stir together butter, and next 5 ingredients.

22. Season with table salt and freshly ground black pepper to taste.

33. Cover and chill until ready to serve, or shape into a log with plastic wrap, and freeze up to 1 month.

This recipe was re-published with permission by Christopher Prieto


Grilled Tri-Tip

2 (2-lb.) tri-tip steaks

2 tsp. table salt, divided

11⁄4 tsp. freshly ground black pepper, divided

Citrus-Chile Butter

3 bunches baby Vidalia or green onions, trimmed

3 Tbsp. olive oil

Citrus-Chile Butter

1 cup butter, softened

2 Tbsp. lime zest

2 Tbsp. lemon zest

3 garlic cloves, minced

1 Tbsp. seeded and minced jalapeño pepper

1 tsp. chopped fresh thyme


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