Grilled Beef Tri-Tip with Chimichurri Sauce | Idaho Preferred

Name: Grilled Beef Tri-Tip with Chimichurri Sauce | Idaho Preferred
Ingredients: 2 lb. yukon gold Idaho potatoes; 1 bunch (about 1 cup) chopped asparagus, or 2 small zucchini (whatever is in season); 1 med. red Idaho onion; 3 Tbsp. (approx.) cider vinegar; 2/3 c. (approx.) mayonnaise; ¼ c. (approx.) Dijon mustard; 2 Tbsp. garlic, minced; 1 tsp. chili flake (or to taste); 2 tsp. paprika or chili powder; 1 c. plus approx. 2 Tbsp. olive or vegetable oil; 1 Tbsp. red wine vinegar; ¼ c. chopped Italian (flatleaf) parsley, other garden herbs: savory, thyme, basil etc.; 4-5 lb. Idaho beef tri-tip steaks; salt and pepper to taste

idahopreferred.com

Celebrate Idaho Beef Month with succulent tri-tip steaks paired with a zesty chimichurri sauce. Indulge in the flavors of Idaho's agricultural heritage this summer!

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Ingredients

2 lb. yukon gold Idaho potatoes
1 bunch (about 1 cup) chopped asparagus, or 2 small zucchini (whatever is in season)
1 med. red Idaho onion
3 Tbsp. (approx.) cider vinegar
2/3 c. (approx.) mayonnaise
¼ c. (approx.) Dijon mustard
2 Tbsp. garlic, minced
1 tsp. chili flake (or to taste)
2 tsp. paprika or chili powder
1 c. plus approx. 2 Tbsp. olive or vegetable oil
1 Tbsp. red wine vinegar
¼ c. chopped Italian (flatleaf) parsley, other garden herbs: savory, thyme, basil etc.
4-5 lb. Idaho beef tri-tip steaks
salt and pepper to taste