Tahoe recipe: Balsamic grilled tri-tip w/ charred corn salad | SierraSun.com

Tahoe recipe: Balsamic grilled tri-tip w/ charred corn salad

Grill up a yummy steak this weekend and serve it with a charred corn salad.
Courtesy Photo |

SOUTH LAKE TAHOE, Calif. — There is nothing like grilling up some yummy steak and enjoying dinner outside in the summertime. When I’m not busy cooking for clients I still enjoy cooking delicious meals at home.

We spent quite a bit of time on backyard beautification this summer, so I’m always looking for an excuse to grill and dine on the patio. This flavorful recipe can be made with any steak you’d like, but tri-tip is tender, juicy and inexpensive.

Vegetarian friends, just marinate a large Portobello in the same balsamic marinade and grill it, it is delicious with the corn salad.


Makes 4 servings

Balsamic marinade ingredients:

1 (2-pound) tri-tip roast

1 tablespoon brown sugar

2 teaspoons soy sauce

½ cup olive oil

¼ cup balsamic vinegar

4 garlic cloves minced

1 teaspoon cracked pepper

1 teaspoon salt


Combine the marinade ingredients in a large zip-top bag or bowl. Add the meat and marinate in the refrigerator for at least 3 hours and up to 24 hours.

Charred corn salad ingredients:

4 ears of corn, husks removed

1 tablespoon olive oil

1 pint cherry tomatoes, halved

10 basil leaves, cut into strips

Salt & pepper to taste


Preheat grill over to medium high heat for 10 minutes. Rub corn with a little oil. Grill 10-12 minutes, turning frequently, until corn is charred and heated through.

Remove from grill and set aside to cool. Cut kernels from cobs and transfer to a large bowl along with remaining ingredients. Lightly toss to combine. Let stand at room temperature until ready to serve.

Place the tri-tip on the preheated grill and cook for 10 minutes on each side. Turn the burners down to medium heat and cook for another 15 minutes. Check for doneness with a thermometer. For medium, remove the meat when the thermometer reads 135 degrees.

Tent with foil and let it rest 10 minutes before slicing. To serve; slice the trip-tip in half-inch slices. Serve meat on a platter with the corn salad. Enjoy!

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.

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