Tri Tip with Chimichurri Sauce

Tri Tip

The Best Tri Tip

If you’re looking for an easy yet amazing Tri Tip recipe, you’ve come to the right place.  This steak is marinated with a rub seasoning, I use on my Texas Style Brisket, with one other secret ingredient that will surprise you.  Plus, it’s topped off with a Chimichurri Sauce that is, out of this world, incredible.  So you get one of the most tender and juicy beef steaks, that is seasoned and seared on the grill and baked to perfection, with one of the best meat condiments ever created.

Tri Tip

Cooking a Tri Tip Perfectly

One of the main secrets to a great Tri Tip is locking in the juice with a sear and cooking low and slow.  That means paying real close attention to the internal temperature while it grills, smokes or bakes.  In this recipe I use both the grill and the oven to get the temperature I want.  And since my personal tastes fall into the “medium rare” category, my target temp is around 130 degrees Fahrenheit.  Using an external meat thermometer helps meat get there perfectly because I can monitor the temp, outside of the oven, with out disturbing the cooking process by opening and closing the door.  And this can be done with grills and smokers as well.  So once you’ve decided your preferred cooking method of choice, you can set it and forget it.

Tri Tip Ingredients

1 Trip Tip Steak 3 to 4 lbs.
Salt and Pepper to taste

Brisket Rub
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Mix 3 parts Brisket Rub with 1 part Coffee grains.
Click Here for Chimichurri recipe.

Follow the instructions in the Tri Tip video tutorial.

Garlic Crusted Rack of Lamb

Rack of Lamb

The Best Rack of Lamb

This Garlic Crusted Rack of Lamb is really amazing.  The “ooh and ah” effect is perfect and the taste of each bite is incredible.  In my opinion, this recipe should go down in history as a holiday favorite for everyone, because it’s simply that good.  I’ve had Lamb in Indian Restaurants, Steak Houses and homemade Mutton Stew, when I lived on the Reservation.  But I can tell you, with this recipe, that it is hands down the best and you really couldn’t ask for a better tasting Rack of Lamb.

Rack of Lamb

How I make this Rack of Lamb

I’ve designed this recipe with the best of two worlds, combining both the Garlic and Rosemary recipe with a Honey Dijon Mustard Glaze with a hint of Horseradish.  This way you’ve through and through flavor that penetrates the lamb after the sear as it roasts in the oven.  Believe it or not, total prep and cook time only takes 15 to 20 minutes and this dish can be served for Christmas, Easter or any run of the week dinner.  Just be sure, if it’s date night, that you make him or her think you slaved for hours on this dish so that you’re truly appreciated.

Be sure to check out my other Lamb recipes; Lamb Chops & my Mint Panko Rack of Lamb.  Both recipes are, as always, incredible.

Garlic Crusted Rack of Lamb Ingredients:

1 Rack of Lamb, 2 to 3 lbs
Kosher Salt and Pepper on all sides of the lamb
2 tbsp of Butter, for searing

Marinade Mix
1 tbsp Honey
1 tbsp Dijon Mustard
1 tbsp Horseradish

Topping
4 Garlic Cloves, sliced
2 stems of fresh Rosemary leaves

Sear with butter over medium heat for approximately 2 minutes on each side of the rack of lamb.  Add and brush the Honey Dijon Mustard marinade mix on the top of the lamb meat, then add the Garlic and Rosemary leaves.  Bake at 450 degrees f. for 10 minutes and serve this Garlic Crusted Rack of Lamb with your favorite sides.

Sweet Potato Casserole – Southern Style with Marshmallow and Walnuts

Sweet Potato Casserole main pic

The Best Sweet Potato Casserole

This is, hands down, the absolute best Sweet Potato Casserole I have ever had, I swear!  And if that’s not enough of a selling point, I’m talking about Butter, Sugar, Cinnamon, Marshmallows and an awesome Walnut Crisp Crunch on top.  This is a classic Southern recipe that can be served for any dinner; especially Thanksgiving.  But this dish is so fresh and sweet you could top this off with some Vanilla Bean Ice Cream and serve it for dessert, it’s that good.

Youtube Sweet Potato Casserole main pic

How I like my Sweet Potato Casserole

I’ve mixed the ideas of several different Sweet Potato recipes to develop this dish.  I love the traditional way my Grandmother always made it; sliced with toasted marshmallows over the top.  But, I also love the Southern style with a Walnut Apple pie style crisp or with Pecans, if you prefer.  Either way is delicious but when you combine the two, you end up with a symphony of flavors that just dance around your mouth with every bite.

If you’re interested in more great Thanksgiving recipes, give these a try:
Garlic Mashed Potatoes, The Ultimate Green Bean Casserole, Pumpkin Pie Turnovers, Acorn Squash, Garlic Parmesan Brussels Sprouts, Croissant Stuffing!

Sweet Potato Casserole Ingredients:

4 Sweet Potatoes, peeled and sliced

Sugar Butter Sauce
1 stick Butter, melted
1/2 Cup Brown Sugar
1/2 tsp Nutmeg, ground
1 tsp Cinnamon, ground
3/4 tsp Salt
1 tbsp Vanilla

Topping
1 Cup Dark Brown Sugar
1/3 Cup Flour
1/4 Cup Melted Unsalted Butter
1/2 Teaspoon Sea Salt
1 Cup Chopped Pecans
2 cups Marshmallows, small

Bake Sliced Sweet Potatoes in the Melted Sugar Butter Sauce, covered, for 1 hour at 350 degrees f.  Mix The topping ingredients, minus the Marshmallows, in a bowl and add it with the Marshmallows to the top of the cooked Sweet Potatoes.  Cook the Sweet Potato Casserole, uncovered, for 30 more minutes at 350 degrees f.