Tri-Tip Steak Marinade

Who wants steak? We do, we do! Joe whipped up this marinade when we were looking for something interesting and new to do with steak before we slapped it on a hot grill. A tri-tip steak has a lot of flavor and is fairly cheap, but it can be a little firmer than a butter-soft strip or sirloin. The herbs and vinegar in this marinade helps to tenderize the meat while giving it a great burst of flavor.

Joe grills year-round, sometimes with an umbrella or windbreak over the grill, though our balcony has a wonderfully wide overhang that protects us from everything but the most horizontal wind. Extreme cold doesn't faze him! Dedicated man, and I'm thankful.

The triangle-shaped tri-tip is sometimes called a California cut, "Santa Maria steak", or "Newport Cut", depending on your region. In Europe, it might be called aiguillette baronne, Bürgermeisterstück, or rabillo de cadera. It's also a traditional cut in the Argentine asado buffet of grilled meats.

This is also good on the trendy hanger steak or flank steak cut, but thankfully the tri-tip is slightly less trendy, and therefore a lot more affordable!

Ingredients

4 tbsp olive oil

3 tbsp red wine vinegar

2 tsp fresh oregano, chopped

2 tsp fresh parsley

1 tsp rosemary

2 garlic cloves, minced

1 tsp dry mustard

Salt and pepper to taste

Directions

Whisk together all ingredients, then pour over 1/2 to 2 pounds of tri-tip or other beef steak. Let marinate for 30-90 minutes before grilling as usual.

Serves 4-6.