This week's Wild Idea Buffalo Recipe of the Week is a Onion-Marinated Tri-Tip Steak. You'll be using the Wild Idea Buffalo Tri-Tip Steak all on a bed of a Bulgur Wheat Salad. Another dish sure to please everyone! You can find this recipe and purchase the Wild Idea Buffalo Tri-Tip Steak all on the Wild Idea Buffalo website! http://wildideabuffalo.com/
ONION-MARINATED TRI-TIP STEAK
Because the Tri-Tip cut is a bit milder in flavor and medium-tender to tender in texture, it’s a great
1 16 oz. Whole Tri-Tip
½ onion, coarsely chopped
¼ cup hot water
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cane sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons olive oil
salt & pepper
1 - Rinse buffalo Tri-Tip, and pat dry with paper towels and place on a cutting board.
2 - Using a fine-tined fork held at an angle, pierce the steak several times on both sides.
4 - In a food processor or blender, add the onion, water, garlic, salt, pepper, sugar, vinegar and fish sauce, and puree until smooth.
5 - Pour the onion marinade into the bag or dish and rub into the meat. Seal or cover and allow to rest at room temperature for two hours.
6 - Refrigerate and marinate for 24 hours.
7 - Remove from refrigerator and allow the steak in the marinade to come to room temperature, about two hours.
8 - Shake off marinade and wipe with a damp paper towel, removing any onion pieces.
9 - Preheat grill to 500°.
10 - Rub the steak with olive oil and season with salt and pepper.
11 - Place the steak over the hottest part of grill, close the grill lid and grill for 2 minutes. Rotate the steak on the same side and grill for an additional minute, closing the grill lid during cooking. Turn the steak over and grill for one more minute.
12 - Remove the steak from the grill and place on a cutting board and cover. Allow the steak to rest for 3 minutes before slicing.
13 - Slice the steak on the bias and divide slices onto 4 plates. Sprinkle with a little finishing salt before serving. Enjoy!