CookTeaser

Serves 2

A CookTale

Dinner was as appealing as I find this picture to be inviting. Marinating the Tri Tip for a few hours helps tenderize this cut of Beef. It was grilled for a few minutes a side to sear it still keep the middle on the rare side. The deep fried Japanese Turnip Chips, sliced thinly on a mandoline were quite tasty, but not as crisp as we hoped for. The reason we believe was soaking them in ice water. In the future that step will be omitted, as it is omitted in this recipe.

INGREDIENTS For the marinade

1/3 C of Soy Sauce
1/3 C of Balsamic Vinegar
1/3 C of EVOO
2 TB of Honey
3 TB of Water
2 Garlic Cloves (smashed)
Black Pepper

METHOD

In a large, non-reactive bowl, blend the Soy Sauce, Balsamic Vinegar, EVOO, Water, Garlic, & Pepper. Place the chunks of Tri Tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.

INGREDIENTS For the Tri Tip

1 lb of Beef Tri Tip cut into thirds

METHOD

1. Preheat an outdoor grill to high heat & lightly oil the grate.

2. Grill the marinated Tri Tip pieces for 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

INGREDIENTS For the Turnip Chips
Oil for deep frying
Kosher Salt
Parsley for the garnish
A bunch of medium size Japanese Turnips (cleaned, leaves & stems removed, thinly sliced on a mandoline)

METHOD

1. Heat a deep fryer or a deep-sided pot to 325 degrees F.

2. Add the Turnips in small amounts & deep fry until richly colored & crisp. Remove to paper toweling & repeat until all the Turnips have been fried. As they are fried, continue to pat dry & season with Salt. Try to serve them immediately as a side to the Tri Tip.

3. Sprinkle with chopped Parsley as the garnish