Tri-Tip Beef, known as Santa Maria Roast, is perfect for barbecue and grilling.
Let’s bring it back to simple peasant cooking to begin.
Basic marinade and easy standard grilling for meal 1.
Next, add to Korean Japchae, or Diverse Vegetables, for meal 2’s meaty, savory, deliciousness: a healthy balanced dish.
I’ve got you- Let’s Cook
Basic cooking steps become easier the more you practice. Get your instant-read thermometer and your all-natural briquets.
Create delicious recipes from SVTFarm using robust tri-tip roasts like Grilled Tri-Tip Beef and Korean Japchae.
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How To Create Delicious Recipes Using Robust
Tri-Tip Beef
Trust me-they’re so good.
PLUS, I’ve got you. These are basic cooking steps and become easier the more you practice.
So get your instant-read thermometer and your all-natural briquets.
Let’s fire up the grill.
But first-
You don’t have to tell anyone this…
Keeping a close eye on the grill isn’t work.
It’s an experience.
Get yourself a crisp, icy spritzer.
It’s time you can catch up with your loved ones, enjoy the scenery, and appreciate this amazing life.
Truly!
Looking at life this way is fulfilling. Start and you’ll keep living right in the moment.
AND, Here’s this:
BEEF IS A NUTRITIOUS, HEALTH-CONSCIOUS, AND DELICIOUS PROTEIN SOURCE.
It’s PART OF A HEALTHY DIET
Eating a balanced meal is key to a healthy body.
Beef like ours is pure and whole - no preservatives or additives and is from one source
This is top-quality beef and unprocessed.
Beef is packed with protein, a fundamental building block of our body.
IT’S A “COMPLETE PROTEIN” WITH ALL 9 TYPES OF AMINO ACIDS.
When you eat complete protein, like beef, your body has the parts to do the work within our cells.
Don’t miss out on a savory superfood important for your health.
Making these savory, summer main dishes regularly gives you simple wellness.
Grilled Tri-Tip’s an easy date-night dinner.
Serve it with a bold Cabernet, fresh green beans, buttered new potatoes, and crusty bread.
Ooo La La
One more farmer insight and then the recipes!
As farmers, whether we’re moving fences three times a day or gardening 100-foot-long beds we’re ready for our day’s work to end.
If we’re going to work this hard there better be good, clean, farm-fresh food on our table.
SVTFarm is where digging in pays off with purpose, gratitude, and the present moment.
Come on - Let’s Eat
Grilled Tri-Tip Beef
Serve it with a bold Cabernet, fresh green beans, buttered new potatoes, and crusty bread.
1.5 to 2 # Tri-Tip Beef
Blend the following:
2 cloves garlic, crushed
½ c ketchup
1 tsp Dijon mustard
2 tsp salt
½ tsp black pepper
¼ apple cider vinegar
½ olive oil
Marinate for at least 4 hours
Heat Grill Hot 500F
Remove the meat and discard the marinade.
Sear for four minutes on each side.
Reduce temperature to 375F.
Cook 20 minutes or until meat registers 125F.
Remove from heat and cover loosely with a foil tent for 15 min.
Slice thinly on the diagonal. 2-4 slices per serving.
Pour the wine, plate it up. Salut!
Be sure to reserve half of the TRi-Tip to add to the Japchae
Japchae And Grilled Tri-Tip Beef
An Ethnic-Specific Dish of Korean Origin
Gather:
The remaining Grilled Tri-Tip, sliced thinly on the diagonal and cut into ¼" strips
¼ cup Tamari
1 tbsp Maple syrup
2 cloves minced garlic
¼ tsp black pepper
4 tbsp Sesame oil, divided
1 ½ tsp salt
8 oz oyster mushrooms sliced
1# dangmyeon (“Glass” sweet potato noodles)
1 white onion sliced
3 scallions in 2” sections
2 carrots matchstick cut
1 red bell pepper, cut into thin strips
8 oz fresh spinach or arugula
2 sliced hard-boiled or fried eggs
2 tbsp sesame seeds
Boil 4 qts of water for noodles and spinach.
Toss tri-tip with 2 tsp tamari, Maple syrup, 1 minced garlic clove, 2 tbsp sesame oil, and black pepper.
Add spinach to water for 5-10 seconds and remove with a slotted spoon.
Plunge in cold water and drain.
Cook noodles in boiling water for 5-8 minutes and drain.
Lift noodles with tongs and cut into 8” sections until all are uniform.
Dress noodles with remaining sesame oil, tamari, salt, and garlic.
Add in spinach.
In a skillet, heat 2 tbsp olive oil.
Add onion, mushroom, carrots, and red pepper.
Saute for 4 minutes just tender.
Add scallions.
Cook for 1 minute.
Remove from pan and add to noodles and spinach.
Add in beef with Japchae marinade.
Saute for 5-6 minutes.
Combine beef with noodle bowl and evenly blend everything with your hands.
Season to taste with tamari and sesame oil.
Add eggs and sprinkle on Sesame seeds.
Serve warm or at room temperature.
Japchae’s a proven crowd-pleaser.
It goes far, fits a party or potluck, and is simply nutritious.
I’m Laura Burch and I heal land with livestock.
I help people go from harried, disappointing, and frenzied meals to simple, creative, wholesome gatherings with gratitude.
Our farm grows high-quality beef and lamb connecting people who shop here with a sustainable future through healthy eating.