Grilled Mediterranean Tri-Tip with Cattleman’s Finest

Beef.  It’s what’s for dinner.  Hmmm… haven’t I heard that somewhere before?

As part of their Grill Up Your Summer campaign, Smart & Final assigned me the daunting task of developing my own recipe for grilling a cut of their Cattleman’s Finest Beef.  Now while I kind of fancy myself a pretty decent cook, I’m no gourmet chef.  However, I liked the idea of creating something new and different. We grill a lot during the summer, but it’s usually the same boring burgers, hot dogs, chicken or steaks. Something had to give.

Off to Smart & Final I went to buy some beef.

Cattleman’s Beef Selection at Smart & Final

I must admit I was surprised at the beef selection.  There were huge portions of meat as well as individual steaks.  I decided to channel my inner Mediterranean chef and I came up with a Meditteranean Grilled Tri-Tip recipe.  You could also use london broil or flank steak in this recipe.

Ingredients:

Recipe ingredients

Family size cut of Cattleman’s tri-tip. 
1 small red onion, chopped
1 can of artichoke hearts, drained
1/4 cup olive oil
juice from 1 large lemon
Kosher salt, to taste
Fresh ground pepper, to taste
Dried garlic flakes, to taste
Dried sage, to taste
Dried oregano, to taste
2 tbsp. fresh chopped garlic

Dry the meat with a paper towel so it’s free of water and lay in a baking dish.  Generously season the meat with salt, pepper, garlic flakes, sage and oregano.

Seasoned tri-tip.

Then add the remaining ingredients over the meat: olive oil, lemon juice, onion, crushed garlic and artichoke hearts.

Tri-tip ready to marinate.

Cover with aluminum foil and let marinate in the refrigerator for a minimum of 6 - 8 hours.  Overnight would be great if you want to prepare the meat the day before grilling.

Ready for the refrigerator.

When you are ready to grill, scrape the topping off the meat and add to a saute pan.  Add a little extra olive oil and/or lemon if needed to make it slightly wet.

Saute remaining marinade.

Saute the mixture over medium heat until the onions and artichoke hearts are cooked through.  Keep in mind this has been mixed with the juice of the raw meat so it is necessary to make sure the mixture is completely cooked.  Set aside and fire up the grill.

Mmm… grilled beef.

Once the meat is completely cooked - rare, medium, well-done, whatever your pleasure, slice up the meat and transfer to a serving plate.

You can almost smell the grilled tri-tip.

Plated Mediterranean Tri-Tip.

I decided to serve roasted broccoli with the meat for my side dish.  Keeping with the Meditteranean theme, I just spread out some bite size broccoli crowns on a baking sheet and mixed it with a few tablespoons of olive oil, lemon juice, salt and crushed garlic.  Bake in a 350 degree oven for around 15 minutes or until broccoli is tender and slightly crispy.  The broccoli will not get soft and mushy.

Roasted broccoli.

When broccoli is done, add a little extra lemon juice and arrange on a plate or in a bowl.  Crumble some feta cheese on top and you’ve got a side dish even veggie haters will love.

My little veggie haters LOVED this broccoli.

Seriously, you know when MY family takes seconds and thirds it must be an amazing meal.

Super simple.  Lots of flavor.  Give it a try.

Like what you see?  This recipe is part of Smart & Final’s Grill Up Your Summer contest.  Visit Grill Up Your Summer and vote for my Mediterranean Tri-Tip recipe.  Once you have voted you will be entered to win a $50 Smart & Final Gift Card AND a Weber 220 Grill!

If I get the most votes on my original recipe, I will also win the same prize!  SO GO VOTE!

This project has been compensated as part of a social shopper insights study for #CollectiveBias.  Recipe has been created specifically for this post and all opinions and comments are entirely my own. #grillupyoursummer #sfsmarties