Category: Chef Pierre Recipes

grilled rolled stuffed tri tip with pesto, red peppers and ohio baby swiss cheese

Pesto
1 large bunch or 3 packages of basil, leaves only, washed and dried
3 medium cloves garlic, peeled
1 small handful raw pine nuts
¾ cup Parmesan, freshly grated
3 teaspoons extra-virgin olive oil

Tip from Chef Pierre: The best preparation is to chop by hand with a sharp knife, adding a bit of each at a time until a fine mince is obtained. Start with the garlic and add basil little by little – scrape and chop, gather and chop. Add the pine nuts and chop. Add the Parmesan and chop. Chop so finely that you could press all the ingredients into a “basil cake.”  Transfer the pesto “cake” to a bowl and lightly cover with olive oil. Stir before using to incorporate the oil into the basil.

If you are short of time, blend all ingredients in a food processor until you obtain a paste. Do not over process as the end product will be mushy.

Grilled Tri Tip
1 – 1 ½ to 2 lbs tri tip (also called Triangle steak or Santa Maria steak)
8 ounces thinly sliced Ohio Baby Swiss
2 cups packed spinach leaves
2 large roasted bell peppers, peeled and seeded, cut into 4 slabs
1 cup chopped flat leaf parsley (Italian parsley)
6 cloves garlic, blanched and minced
Grated zest of 1 orange
½ teaspoon red pepper flakes
Sea salt to taste
Freshly cracked white pepper
2 teaspoons olive oil

Pre heat grill to 475 to 500 degrees.

Trim fat off the roast. Butterfly tri tip horizontally leaving halves attached by ½ inch. Open and flatten the meat and lightly season with salt and freshly ground white pepper.

With a plastic spatula, evenly spread the pesto onto the surface of the butterflied meat. Layer with the Baby Swiss, roasted peppers, spinach leaves, chopped flat parsley, minced garlic cloves, grated orange zest and evenly drizzle with the pepper flakes. Roll the roast.

Tie the rolled roast tightly with kitchen string about every three inches. Brush with olive oil and season lightly with salt and freshly cracked white pepper.

Place the meat unto the grill and sear all sides for about 10 minutes leaving grill marks. Move off direct heat and continue cooking with lid on for another 20 to 25 minutes or until the internal temperature reaches 120 to 130 degrees.

Remove from grill and place on a cutting board covered with foil for 10 minutes. (The meat must rest and the internal temperature needs to reach 130 to 135 degrees.)

Cut the meat into ½ inch-thick rounds. You may accompany this dish with a mushroom wine sauce and wedges of roasted sweet potatoes.

Bon appetit!

Serves 6 as a main course.

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