St. Francis Winery & Vineyards

CULINARY : Appetizers : Grilled Tri-Tip Satay with Aioli

Grilled Tri-Tip Satay with Aioli


Grilled Tri-tip Satay


2 pounds Tri-tip
2 tablespoons rosemary, chopped
2 tablespoons garlic, chopped
½ cup premium olive oil
Salt and fresh ground pepper to taste


Combine the rosemary, garlic and olive oil. Marinate the tri-tip in the mixture for a few hours, covered and refrigerated. Season the beef generously with salt and pepper and grill over medium-hot coals for about 15 minutes on each side until medium-rare. Let the beef rest about 15 minutes before slicing. Slice the beef as thin as possible against the grain, making slices that are 1 inch wide and 3 inches long. Weave the slices onto bamboo skewers. Serve with the garlic aioli. Makes about 20 servings .

Garlic Aioli


1 tablespoon garlic, minced
2 egg yolks
Juice of 1 lemon
1 tablespoon red wine vinegar
1 cup premium olive oil
1 tablespoon water
Salt to taste


In a food processor, add the garlic, lemon juice, vinegar, water and the egg yolks. While the processor is running, slowly add the olive oil. Season to taste with salt and pepper. Makes about 1½ cups.


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