It's been a very muggy and humid day out today! They say there is a cold front moving through overnight and it will take the humidity with it as it moves through, hope they are right! I received my latest order from Wild Idea Buffalo late yesterday and couldn't wait to try the Buffalo Tri Tip in Pineapple Jerk Marinade! For dinner I prepared a Buffalo Tri Tip in Pineapple Jerk Marinade w/ Pineapple & Jalapeño Salsa, Brown Jasmine Rice and Corn on the Cob.
The Wild Idea Buffalo Buffalo Tri Tip in Pineapple Jerk Marinade comes in a sealed package already marinated. It's a Pineapple Jerk Marinade that's made with; Pineapple Juice, Brown Sugar, Soy Sauce, Soy Beans, Jerk Seasoning, and Garlic Powder. To prepare it I preheated the oven to 450*. Removed roast from marinade, shaking off excess. Rubbed with a teaspoon of Jerk seasoning (This will cause the roast to blacken a bit more.) Placed a cast iron skillet over high heat to heat through. Then placed roast in the hot pan and seared all sides of it, about 4 minutes. Placed the hot pan with roast in the preheated oven and roasted for 8 minutes, medium rare. Removed the roast from the oven and let it rest for 5 minutes before slicing. This is toooo good! A perfect marinade, tender, and well seasoned and full of flavor! Once again using the Buffalo over Beef saves those calories also.
For sides I made up some Pineapple & Jalapeño Salsa. A real simple and flavorful salsa. Perfect for any meat and tacos. I left the full recipe at the end of the post. I also, for the first time, made Jasmine Rice. I used Village Harvest Brown Jasmine Rice. I like easy made microwavable rice but this was worth the extra time and effort! Came out real good. I am now a Jasmine Rice Fan! I also boiled 2 Mini Ears of Green Giant Mini Ears of Sweet Corn. Everything came together to make a really delicious meal. For dessert later a Jello No Sugar Double Chocolate Pudding topped with Cool Whip Free.
Wild Idea Buffalo - Buffalo Tri Tip in Pineapple Jerk Marinade 1 lb. Jerk Marinated Tri-Tip Roast
Jerk Marinated Tri-Tip Roast (*serves 2 to 4 or use for hors d’oeuvres)
This chef coveted cut is trimmed up into a petite 1 lb. roast and put in our special homemade jerk marinade. User friendly with chef prepared results!
http://buy.wildideabuffalo.com/collections/a-la-carte/products/aprils-monthly-feature
Buffalo Tri Tip in Pineapple Jerk Marinade Preparation:
Preheat oven to 450*. Remove roast from marinade, shaking off excess. Rub with a teaspoon of Jerk seasoning if desired. (This will cause the roast to blacken a bit more.)
Place heavy cast iron skillet over high heat to heat through. Place roast in hot pan and sear all sides of roast. About 4 minutes. Place hot pan with roast in preheated oven and roast for 8 minutes for medium rare.
Remove roast from oven and pan and place on cutting board. Cover and allow to rest for 5 minutes.
Pineapple & Jalapeño Salsa
Ingredients
1 Can Dole Pineapple Chunks
2 tablespoons chopped fresh Cilantro
2 tablespoons Lime Juice
1 tablespoons minced fresh jalapeño pepper (about 1 large)
1/2 tablespoon Canola Oil
1/4 teaspoon Sea Salt
Freshly Ground Pepper to taste
Directions
Place the diced pineapple in a medium bowl. Add cilantro, lime juice, jalapeno and oil. Toss to mix. Season with salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
To Make Ahead: Cover and refrigerate the salsa for up to 1 day.
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