Appetizers
Tri Tip Lollipop
Russian River Vineyards
2264 Grahn Drive
Santa Rosa, CA 95404
russianrivervineyards.com
- RECIPE YEAR: 2026
- RECIPE BY: Marco Arballo
- YIELD: Serves 30
- PAIRS WELL WITH: 2021 Landy Vineyard Cabernet Sauvignon
Succulent, tender tri-tip cubes marinated overnight in aromatic rosemary, garlic, and olive oil, then seared hot to lock in robust, savory flavor. Served skewer-style with a cool, zesty horseradish-chive cream and finished with fresh parsley, these bites deliver a perfectly balanced, elevated twist on classic steakhouse flavors.
Ingredients:
- 1 pound tri-tip trimmed
- 1/3 cup rosemary chopped
- 3 tablespoons garlic chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 35 bamboo skewers
Section Directions:
Cut the tri-tip into 1/2 thick cubes. Whisk rosemary, salt, pepper, and olive oil together in a large bowl and add the tri-tip. Let marinate overnight. Heat a large baking pan to very hot and place the meat on the pan.. Let meat cook for approximately 5 minutes. Remove from pan and let rest at room temperature. Place bamboo skewers in water for 10 minutes and remove. Skewer meat onto bamboo sticks.
Ingredients:
- 1 cuo sour cream
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon horseradish chopped
- 2 tablespoons chives finely chopped
Section Directions:
Directions for Horseradish Sauce: Mix all ingredients until smooth and creamy.
Recipe Directions:
Top lollipops with Horseradish sauce and garnish with finely chopped frresh parsley.
