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📋 Recipe
Red Wine Marinated Smoked Tri Tip with Tuscan White Beans
If you haven't invested in a smoker, take this recipe as your reminder that you should add it to your wish list - even if it's for the sole reason to make this recipe! I marinated this Tri Tip in Wine, Garlic, Shallot and Rosemary for 2 hours before smoking it to a perfect medium rare. It's topped with a fresh herb & garlic sauce and served with Tuscan beans that tie in the flavors of the marinade. This dish is all around a 10/10!
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Ingredients
- Tri Tip
- 2 Lb Tri Tip
- 2 tablespoon Olive Oil divided
- 1 Cup Red Wine
- ⅓ Cup Worcestershire
- ¼ Cup Shallot diced
- 4 Cloves Garlic sliced
- 1 tablespoon Fresh Rosemary diced
- 1 tablespoon Salt
- 1 tablespoon Ground Pepper
- 1 tablespoon Garlic Powder
- 1 tablespoon Butter
- Sauce
- 2 Cups Fresh Parsley loosely packed
- 5 Cloves Garlic smashed
- 2 tablespoon Shallots roughly chopped
- 2 tablespoon Red Wine Vinegar
- ½ Lemon juiced
- 1 tablespoon Dry Oregano
- 1 teaspoon Salt
- ½ teaspoon Ground Pepper
- ½ teaspoon Red Pepper Flakes
- ¾ Cup Olive Oil
- Beans
- 2 Garlic Cloves smashed
- ¼ teaspoon Red Pepper Flakes
- 1 tablespoon Olive Oil
- 1 Small Tomato diced
- 1 Sprig Fresh Rosemary
- 2 14 oz Cans Cannellini Beans drained and rinsed
- ½ Cup Water or Stock
- 1 tablespoon Fresh Parsley chopped
- ½ teaspoon Salt
- Olive Oil for garnish
Instructions
- Tri Tip
- Trim excess fat off Tri Tip, or ask your butcher to do this step.
- In a large resealable bag, add Wine, Worcestershire, Shallot, Garlic, 1 tablespoon Olive Oil, Rosemary and the Tri Tip. Seal tight and shake well to mix. Marinate for two hours, (up to 6) in a dish in the fridge, remembering to flip the marinade and bag halfway through the marinade time.
- Remove Tri Tip from bag and discard marinade. Pat meat dry, remove excess ingredients. Mix the Salt, Garlic Powder, and Pepper in a small dish and season the Tri Tip.
- Preheat the smoker to 225°F using a fruit wood like cherry or apple.
- Add the Tri Tip. Cook for about one hour, until it reaches an internal temperature of 125°F for rare or 135°F for medium rare. Remove from smoker.
- Add Butter and remaining Olive Oil to a cast iron skillet and heat over medium heat. Once melted and hot, add the Tri Tip and sear for about 1 minute each side.
- Remove the Tri Tip from the cast iron skillet and rest for 15 minutes. Meanwhile make the sauce.
- After 15 min, slice the Tri Tip against to grain. This is key for Tri Tip due to the way the grains change. Serve with Sauce and Beans
- Sauce
- Place all ingredients except Olive Oil in a food processor and pulse a few times until the ingredients start to break up.
- Start slowly adding the Olive Oil. Pulse a few times, but don't puree. If the sauce is too thick, add more Olive Oil.
- Serve over the Tri Tip.
- Beans
- Cook Garlic and Red Pepper Flakes in Olive Oil in a large skillet over medium heat for about 1 minute.
- Add Tomatoes and Rosemary to the skillet and cook for 2 minutes.
- Add Rinsed Beans and cook for about 5 minutes.
- Remove the Rosemary and stir in Water and Parsley. Season with Salt.
- Drizzle with Olive Oil to serve.
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