Recipes Nugget Markets Signature Recipes
Tri-Tip Florentine Style
- Prep time
- 10 minutes, plus 45 minutes resting PT10M
- Cook time
- 25–30 minutes PT30M
- Yield
- 4 servings
- Difficulty
This simple recipe allows the natural flavor of the beef to stand out. The rosemary and smokiness of the grill are wonderful accents, while the lemon zest cuts through the rich beef.
Ingredients
- 1 beef tri-tip roast
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon kosher salt
- ¼ cup chopped rosemary
- 2 cloves garlic, minced
- Zest of 2 lemons
- ¼ cup extra virgin olive oil, divided
Preparation
Preheat the grill to medium-high heat.
Salt and pepper the tri-tip.
Combine rosemary, garlic and lemon zest on the cutting board with 1 tablespoon olive oil and rough chop to create a paste. Rub this mixture all over the beef, then add the remaining olive oil to spread evenly over the roast. Allow to rest at room temperature for 45 minutes or in the refrigerator for at least 2 hours.
Grill over direct heat to sear about 6–8 minutes per side, and then move to an unheated portion of the grill.
Start checking the internal temperature after 20 minutes. When it reaches 135°F for medium-rare, take tri-tip off the grill and let rest for at least 15 minutes before carving. Depending on the size of the roast, this could take up to 30 minutes total cooking time.
Pair with
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Cabernet Sauvignon
The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.
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Merlot
This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.
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Shiraz
This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
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Pinot Noir
Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.
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Malbec
Malbec primarily comes from Argentina, where it is the source of most of the best red wines. It is a soft, juicy, low-acid grape. Also known in Cahors, France, as Cot and Auxerrois.
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Nebbiolo
A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.
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Sangiovese
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
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Tempranillo
Spain's most famous grape! Produces a refined wine that bursts with cherries when young. It is typically aged for two years or more, at which point Tempranillo takes on an earthy, sweet vanillan flavor.
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Chianti
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.
