Grilled Mustard–Garlic Tri-Tip + Charred Rapini & Warm Yukon Golds
Grilled tri-tip with a mustard–garlic crust (not a chimichurri repeat), served with quick-grilled rapini and warm Yukon Golds—hearty, seasonal, and fast.
Back to full listIngredients
- Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1 to 1.25 lb tri-tip (use 12–16 oz for 2 servings; freeze the rest) $11.99 (sale)
- Dijon mustard 1 1/2 tbsp
- Garlic 2 cloves, grated or minced $1.50 (reg)
- Olive oil 2 tbsp, divided
- Organic rapini 10–12 oz, trimmed $3.99 (reg)
- Yukon Gold potatoes 12 oz, cut into 3/4-inch chunks $1.49/lb (reg)
- Pompeii® Lemon Juice 1 tbsp (for finishing rapini) $2.99 (reg)
- Salt 1 1/4 tsp, divided
- Black pepper 1 tsp, divided
- Red pepper flakes (optional) Pinch
Instructions
- Cook potatoes (stove): Simmer Yukon Gold chunks (12 oz) in salted water until tender, 10–12 minutes. Drain and toss with 1 tbsp olive oil, a pinch of salt, and pepper; cover to keep warm.
- Make mustard crust: Mix 1 1/2 tbsp Dijon, 2 minced garlic cloves, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Rub all over tri-tip.
- Grill tri-tip: Preheat grill to medium-high. Grill 4–6 minutes per side, then move to indirect heat and continue until 125–130°F (medium-rare) or 130–135°F (medium). Rest 10 minutes.
- Grill rapini: Toss rapini with a drizzle of oil, 1/2 tsp salt, and pepper. Grill in a basket or on foil 3–5 minutes, turning, until tender with charred edges. Finish with 1 tbsp lemon juice and optional red pepper flakes.
- Slice + serve: Slice tri-tip against the grain (grain may change direction). Serve with warm potatoes and grilled rapini.
Health notes: Balanced meal; rapini adds fiber and bitterness that cuts richness. Go lighter by using less mustard/oil and keeping potatoes moderate.
Drink pairing: A WA Cabernet Sauvignon or Syrah. Mustard crust also pairs nicely with a crisp WA Chardonnay (unoaked if possible).