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Cook the Issue 2010

Cook the Issue 2010: Grilled Tri-tip with charred tomato butter

By Pielove, member

September 18th, 2010

As I was reading the directions for this recipe, I boggled a little at the idea of taking the charred tomato skin and mixing it with the butter for a sauce.  Wierd!  That said, I'm glad I did it, because it was delicious, giving a subtle but distinct tomato taste and a wonderful richness.  The steak was perfect with the mustard glaze-- usually we have leftovers from a tri-tip, but my husband and daughter just about fought for the last few slices.  Definitely a keeper recipe.  

With a CSA box full of veg, I couldn't justify buying corn and beans, so I have the alternative side dish of spinach with garlic and anchovies.  Yum.

Recipe Used: Grilled Flatiron Steak...

posted in: Gallery, Cook the issue 2010
Comments (1)

user-4713770 writes: I went a step further when I made the tomato butter as I had use small tomatoes and didn't feel that I had enough skin for the butter. I added roasted tomatoes from a jar, not much, but it made up for the lack of skins.

I have made roasted tomato butter before and it is great with the addition of basil and brushed on corn, dusted with parmigiano.

They had some great looking corn at the store so I might wander over and get some... Posted: 7:04 am on September 19th

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