Tropical Grilled Tri-Tip Recipe on the Island Grillstone
Author: Gary House
Recipe type: Main
Cuisine: American
Grilled Tri-Tip with a sweet tropical marinade of pineapple, garlic, ginger, soy and other delicious ingredients, simply grilled on a bed of onions. Roasted fingerling potatoes, portabella mushrooms and cloves of garlic are added to complete the meal!
Ingredients
3 pounds trimmed tri-tip
1 cup (16 tablespoons) marinade
1 pound potatoes
1 pound mushroom
1 onion
3 tablespoons olive oil
Freshly ground black pepper, to taste
Garlic salt, to taste
Coarse salt, to taste
Instructions
Place the tri-tip in a ziploc bag.
Pour the marinade on top and let the tri-tip marinate overnight.
Prepare the grill for cooking.
Place mesquite wood in the grill and then place the Island GrillStone on top of a rack.
Preheat the grill to 350 F.
Place the potatoes, mushrooms and garlic in a big bowl.
Drizzle olive oil over the vegetables.
Season with garlic salt, parsley and freshly ground pepper.
Prepare a bed of onions on the Island Grillstone for the tri-tip.
Season with coarse salt.
Place the trip tip over the onions.
Place the potatoes, garlic and mushroom on the Island grill stone.
Cover and let everything cook until it reaches an internal temperature of 145 F.
Remove from heat and let it rest for 10 minutes.
Slice the tri-tip across the grain and serve it with the vegetables.