Grilled Tri-tip in Port Wine with Sweet Peppers, Onions and Olive Oil Crisped Potatoes
The Portuguese like to add cinnamon to savory and sweet dishes alike so the addition of a crushed cinnamon stick to the marinade lifts the fruity notes of the port. Olive oil is a big part of this dish so make it a good one. Serves 8
Ingredients
- 2 medium yellow onions
- 2 cups port or 2 cups dry red wine mixed with ⅓ cup sugar
- 3 large garlic cloves, peeled and smashed
- 1 tablespoon cracked black peppercorns
- 2 bay leaves
- 1 4-inch cinnamon stick, crushed
- Extra virgin olive oil
- 2½ pounds beef tri-tip
- 4 sweet red peppers, cored, seeded and cut into 8 pieces each
- Kosher salt
- 2 pounds Yukon Gold potatoes, peeled and cut into 2 inch chunks
Directions
1. Slice 1 onion into thin wedges. In a large non-reactive dish or a large zip lock bag, mix together the wine, sliced onion, garlic, peppercorns, bay leaves, cinnamon stick and 2 tablespoons of olive oil. Add the tri-tip and marinate for 2 days, turning over once to make sure meat evenly absorbs the marinade.
2. Remove the meat from the marinade and drain in a colander until very dry, about 1 hour at room temperature.
3. Strain the leftover marinade into a small pot and bring to a boil. Reduce by half. This will be used to brush the meat while grilling and to season the vegetables.
4. Trim the remaining onion so that the root end is barely trimmed off to keep the onion wedges together when slicing. Trim off the other pointed side of the onion and then peel. Slice into ½ inch thick wedges. Place the onion in a large bowl. Add the peppers and 3 tablespoons of olive oil. Toss to coat the vegetables evenly. Season with salt. Reserve.
5. Bring a large pot of water to a boil. Salt the water so it tastes like the ocean. Add the potatoes and cook at a simmer for 15 minutes until tender. Drain well and cover with a clean towel to keep warm.
6. Season the meat with salt on all sides. Heat a grill to medium high heat. Grill the beef for 12-15 minutes on each side for medium rare. Brush 1 or 2 times with the marinade. Remove to a plate and brush with the marinade. Let the meat rest while you grill the peppers and onions. If you have room on the grill you can grill them alongside the meat. Grill the peppers and onions until nicely caramelized. Remove to a bowl and toss with 2 tablespoons of the marinade.
7. Heat a large sauté pan over medium high heat. Add ½ cup of olive oil. When the oil wavers, add the potatoes and cook until they are golden and crusty on one side. Turn with a thin metal spatula to brown on all sides, about 10 to 15 minutes. It’s ok if the potatoes break apart. Season the potatoes with salt as you cook them.
8. When the potatoes are a deep golden color all around remove to a serving plate. Scrape the crusty bits on the bottom of the pan over the top of the potatoes.
9. Slice the tri-tip into thin slices across the grain and serve over the peppers or on its own on a serving platter.