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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!
Author Meghan Birnbaum

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.