Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 24 2021
Memorial Day Cookout - Tri Tip
Image From Brian Schultz
One 2-pound tri tip
Montreal Steak Seasoning
Balsamic Vinegar
Balsamic Horseradish Sauce
Horseradish Sauce
1 cup regular sour cream
¼ cup prepared horseradish
1 tablespoon balsamic vinegar
1 tablespoon Dijon-style mustard
½ teaspoon kosher salt
¼ teaspoon ground pepper
Dash Worcestershire sauce
Marinate the steak with the balsamic and steak rub for at least an hour in the fridge. Grill to medium rare and slice thin.
For the sauce, in a glass prep bowl, use a small rubber spatula and mix sour cream, prepared horseradish, balsamic vinegar, Dijon mustard, sea salt, pepper, and Worcestershire sauce until well combined.
Keep covered and chilled in fridge, will keep for 2-3 weeks.