WINE & FOOD AFFAIR RECIPES

Main Dish

Grilled Tri-Tip with Roasted Tomato Salsa

Alexander Valley Vineyards

8644 Highway 128
Healdsburg, CA 95448
avvwine.com

When you're known for great Cab, you tend to enjoy the wine with a wide variety of recipes. We often return to this family favorite, pairing Tri-tip and roasted cherry tomato salsa. It's easy enough for a weeknight meal yet elegant enough for a special occasion!

Tri-tip Marinade

Ingredients:
  • 2-3 pounds Tri-tip
  • 1/2 cup AVV Cabernet Sauvignon
  • 1/2 cup Soy sauce
  • 6 large cloves Garlic smashed
  • 1 1" piece Ginger peeled & sliced
  • 1/4 cup Italian parsley chopped
  • 1 1/2 teaspoons Black pepper
Directions:
Combine all marinade ingredients in a 1-gallon zip-lock bag and marinate for at least 2 hours and up to 24 hours.
Prepare the Roasted Tomato Salsa while the meat is marinating.

Rosted Tomato Salsa

Ingredients:
  • 1 1/2 cups Red Cherry Tomatoes sliced in half
  • 1 1/3 cups Yellow Cherry Tomatoes sliced in half
  • 1 tablespoon AVV Olive Oil
  • 1 teaspoon Garlic minced
  • 1 tablespoon Red onion finely chopped
  • 1 tablespoon Balsamic vinegar
  • Kosher salt to taste
  • Black pepper to taste
Directions:
To make the salsa, preheat oven to 300°. Slice the cherry tomatoes in half and place in a bowl, then add 1 Tbsp AVV olive oil, garlic, onion, and combine. Spread tomatoes evenly onto a sheet pan, cut sides up, and roast in the oven for approximately one hour, shaking the pan every 20 minutes to prevent sticking. Remove the pan from the oven and put the tomatoes back in the bowl. Add balsamic, salt and pepper and mix. Refrigerate until used (this can be done up to 24 hours in advance).

To Finish

Ingredients:
  • 4 cups Arugula washed
  • 1 tablespoon AVV Olive oil
  • 1 tablespoon Basil finely chopped
  • 1/2 cup Parmesan cheese shaved
Directions:
Grill the tri-tip over direct heat for about 6 minutes per side, then move to indirect heat, cover and continue cooking for about 12 minutes more to reach medium rare. Allow meat to rest for 5 minutes after removing from heat.

Mix the arugula with the remaining tablespoon of olive oil and a dash of salt and pepper. Spread the arugula onto a platter, leaving the center empty and the arugula toward the edges. Slice the tri-tip across the grain and spread slices down the empty middle of the platter. Mix the basil into the cooled salsa and spread it on top of the sliced steak. Garnish the whole plate with the shaved parmesan, and serve family-style.  Be sure to have a few bottles of AVV Cabernet Sauvignon to share!