Reid Hall Recipe

Ingredients:

• 1/3 Cup Cilantro, Chopped 
• 1 Teaspoon Orange Zest 
• 1/4 Cup Orange Juice 
• 1 Tablespoon & 1 Teaspoon Chopped Mint 
• 1 Teaspoon Minced Garlic 
• 1 Teaspoon Chopped Oregano 
• 1/4 Teaspoon Ground Cumin 
• 1/4 Teaspoon Kosher Salt 
• 1/4 Teaspoon Black Pepper 
• 1 Tablespoon & 1 Teaspoon Canola Oil 
• 2 Tablespoons & 2 Teaspoons Lime Juice 
• 2 Lbs. Tri-Tip, Prepped and Trimmed 
• 1/2 Teaspoon Kosher Salt 
• 1/4 Teaspoon Black Pepper

Directions:

Combine the marinade with the tri-tip in a food-safe container or storage bag and allow to marinate overnight for best results.

Remove from the marinade and sprinkle the salt and pepper evenly over the steak. Use the pan spray on a cleanly brushed grill and place the steak while rotating until desired doneness. The suggested serving temperature is 130 degrees. Allow steak to rest for 5-10 minutes to allow the juices to absorb back into the protein for best results before slicing.

Cooking spray may be needed for prep.

Ingredients:

• 1/2 Bunch of Fresh Parsley
• 1/2 Bunch of Fresh Cilantro
• 1/2 Tablespoon Minced Garlic
• 1 Medium Shallot, Minced
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground White Pepper
• 1/2 Teaspoon Crushed Red Chili Flakes
• 1 Tablespoon Worcestershire Sauce
• 1/4 Cup Red Wine Vinegar
• Juice and Zest from 1 Orange, 1 Lemon & 1 Lime
• 1 Cup Extra Virgin Olive Oil

Directions:

Place all items into a food processor or blender and pulse until a chutney consistency is achieved.

Slowly add the oil while running the food processor or blender until it has emulsified into a dressing texture.

Remove and place into a separate container. This sauce is best enjoyed when prepared an hour before service, so the ingredients have time to incorporate all the flavor.

When the steak is sliced and plated ladle the sauce over the steak.