Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds tri tip steaks or roast

  2. 1/2 cup Dijon style mustard -- (or mustard of your -- choice)

  3. 1 tablespoon garlic -- minced

  4. 2 tablespoons Worcestershire sauce

  5. 1/2 teaspoon paprika

  6. 1/2 teaspoon black pepper -- ground **horseradish cream**

  7. 3 tablespoons prepared horseradish

  8. 1/2 cup creme fraiche or sour cream

  9. 2 teaspoons parsley -- minced salt and fresh ground black pepper to -- taste

Instructions Jump to Ingredients ↑

  1. Preparation : In a small bowl combine all of the ingredients, except meat, whisk until smooth. Place steaks in a zip lock bag and pour marinade over the meat. Seal bag and refrigerate for at least one hour and up to 24 hours. Bring meat to room temperature before cooking. Preheat grill to medium and lightly oil. Lay steaks on grill and cook for 5 minutes per side for medium rare. If you are using the Tri Tip Roast, you will need about 10-15 minutes per side depending on the weight of your roast. When meat is done, remove it from the grill and allow the meat to rest for at least 5 minutes before slicing. Serve steaks with Charred Onion Jam and Horseradish Cream accompanied by traditional baked potatoes or roasted red potatoes with garlic and herbs, grilled corn on the cob and a simple green salad. **Horseradish Cream** Combine all ingredients in a small bowl and refrigerate until ready to use. Can be made 48 hours in advance.


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