Directions

1. Combine the Orlando Balsamic Vinegar of Modena, House of Q Slow Smoke Gold Mustard Sauce, garlic, rosemary and oregano in the Vitamix A2500 Blender. Purée.

2. With the blender running, slowly add the extra-virgin olive oil and blend until creamy. Season with Noble Saltworks Flaked Smoked Salt and black peppers.

3. Set aside 1/2 cup of the vinaigrette.
4. Slice the tri-tip roast into 2” strips. Place the tri-tip and remaining vinaigrette in a zip top bag. Place in the refrigerator and marinate for 2 hours.

5. Preheat your Yoder Smokers YS640 Pellet Grill to 450°F, set up for direct grilling with GrillGrates in place, over the fire box.

6. Remove the tri-tip from the marinade. Wipe off excess marinade. Thread the strips of tri-tip onto Skewers. Place the Cattleman’s Grill California Tri-tip Seasoning in a spice grinder. Season the tri-tip with finely ground rub.

7. Halve your veggies. Toss in oil. Season with Cattleman’s Grill California Tri-tip Seasoning.

8. Spray the GrillGrates with duck fat or pan spray. Grill the tri-tip roast on all sides to achieve nice grill marks. Cook until the internal temperature reaches 125°F. Grill the veggies until lightly charred and softened to desired doneness. Dice/slice veggies to desired size.

9. Remove the steak from the skewers. Slice across the grain of the muscle fibers. Serve with the reserved marinade and grill veggies.