On Day 1, we made tri-tip steak grilled with our Grapevine & Oak Blend. What a great way to kick off our first day of the "100 Days of Wined-Up Challenge"!
Grilled tri-tip is a true indulgence for meat lovers, with its perfect balance of tenderness and rich flavor. When cooked over an open flame, the tri-tip develops a beautifully charred crust that seals in all the juicy goodness inside. The smoky aroma from the grill enhances the natural beefy flavors, while the marbled fat melts into the meat, adding a savory richness with each bite. The exterior is slightly crispy, offering a satisfying contrast to the tender, melt-in-your-mouth interior. Grilled tri-tip is a mouthwatering experience that leaves you craving more.
Making it is as easy as marinate, then grill!
Before grilling, we nearly always marinate the meat in salt, pepper, olive oil and garlic. (We call this "spog" for short.) We try to marinate in the fridge overnight, but in a pinch, an hour or so will do.
Chef's Tip: One hour before you are ready to grill/smoke, pull the meat out of the refrigerator and let it sit at room temperature. This will reduce cooking time and it's easier on the meat.
Once marinated, it's time to grill. We selected our Grapevine & Oak blend. In these series of pictures, you can see the Wined Up in Smoke packet just getting started:
then really producing a lot of delicious flavorful smoke:
And finally, we had our finished product -- a deliciously flavored tri-tip steak grilled with our Grapevine & Oak blend.
We paired the Grapevine & Oak tri-tip with grilled sweet potatoes, creamed corn, and a little red wine.
The tri-tip steak grilled with our Grapevine & Oak blend was a delicious way to start our new "100 Days of Wined Up Challenge." We grilled a bunch of extra tri-tip to use over the next few days. Be sure to check out how we used these leftovers to make delicious tri-tip quesadillas on day two and tri-tip sandwiches on day 3. This one grilling session is going to make A LOT of delicious food for us for days to come!
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Find out more about the Wine'd Up in Smoke blend used here:
