Grilled Tri-Tip 6 Hour Marinade

 GRILLED TRI-TIP 6 HOUR MARINADE
Printable Recipe

• 1-2 lbs tri-tip, trimmed 
• 1 cup canola oil
• 1 lemon, juiced
• 1/4 cup white sugar
• 1/4 cup soy sauce
• 2 tablespoons black pepper
• 2 tablespoons garlic salt
• 4-6 garlic cloves, chopped
• 1/2 onion, diced (or you can use 1/4 cup dry onion)

1. Mix all of the ingredients, excluding the tri-tip, in a large mixing bowl. 

2. Place the trimmed tri-tips in the marinade bowl, cover, 
& let stand in the refrigerator for at least 6 hours.

(After 6 hours)

  

3.  Lightly oil BBQ grates, then turn BBQ on medium high heat for a few minutes. When grill is ready place tri-tip at a 45 degree angle & allow the roast to sit for 2-3 minutes or until nice grill marks form, turn tri-tip & do the same of the other side. When grill marks are set, set BBQ to medium-low heat, move tri-tip over so it is not directly over flames. Cook for 30-35 minutes or until tri-tip reaches your desired doneness.

 **Grill Tip** make sure to watch tri-tip very closely during this time as the fat from this roast can fall into the flame & cause major flames or a grease fire. Cook with caution! 

4. When done, place tri-tip on a plate or cutting board, cover with foil & let rest for 5-7 minutes to allow juiced to collect.

5. Cut tri-tip in 1/4 inch slices at an angle.

Plate Finished Product

Tri-Tip pairs well with smashed sweet potatoes, grilled veggies, 

& kale, apple, & bacon salad.

STORY BEHIND THE DISH

I love tri-tip & I love to grill so this dish is the best of both worlds. I used a modification of Bobby Flay's 6 hour marinade & it turned out perfect! I paired it with smashed sweet potatoes, grilled veggies, & a delicious kale, apple, & bacon salad. See links above.

MODIFICATIONS/Whole30

  There is not much I would modify in this recipe, I was 100% satisfied with the final product. If you like a lot of garlic you can mince some & add the chopped garlic as well. If you want more of a kick you can add some red pepper flakes to the marinade. Whole30/Paleo modifications, replace canola oil with olive oil, replace soy sauce with coconut amino, & remove sugar or use date paste.

Turkey Zucchini Burgers

 TURKEY ZUCCHINI BURGERS  
Printable Recipe

• 1-2 lbs ground turkey 
• 1 small zucchini
• 1/2 medium red onion 
• 2 garlic cloves 
• 1/2 cup whole wheat bread crumbs,(use a piece of wheat bread & break into pieces)
• 1 teaspoon red pepper flakes 
• 1 teaspoon salt & pepper

1. Roughly chop the zucchini, onion, & garlic. 

2. Put the zucchini, onion, & garlic in a food processor & roughly chop. If you don't have a food processor just finely chop.

3. Put ground turkey, bread crumbs, veggie mixture, & red pepper flakes, in a mixing bowl and mix by hand until all ingredients are well combined.

4. Roll turkey mixture into a ball, 1/4 cup for sliders or 1/2 cup for burgers, place two small plates on the counter facing down, on top put a sheet of wax paper. Place the meat on one plate in the center, top with second piece of wax paper, then use second plate to press down meat into a patty. You can always do this by hand with no plates but I like the consistent shape for cooking evenly.

5. Lightly salt & pepper both sides of the patties & cook them on an outdoor or indoor grill at medium-high heat for about 3 minutes on each side or until there is no pink in the middle. Longer for full burger size.

6. Toast the buns, spread with mayo or ketchup, & top with gouda cheese, lettuce, tomato, & avocado. 

PLATE FINISHED PRODUCT 

7. Plate & serve while they are still hot.

 

STORY BEHIND THE DISH

I have posted turkey sliders/burgers a few months ago but I wanted to create a healthier version. A few years ago my sister added some zucchini to some ground turkey & they turned out so delicious. I decided to add bread crumbs to the mixture for a better consistency & some red pepper flakes for a little kick.

MODIFICATIONS/Whole30

The burgers can be topped with anything of your choice,provolone cheese is also goes well, onions, arugula, BBQ sauce, etc. You can also add some Worcestershire or seasoning salt to the turkey mixture.To make these turkey burgers whole30 or paleo approved, do not add bread crumbs to the mix, you can add a tablespoon of homemade mayo to some fat content to help bind the meat & obviously you cannot use cheese as a topping & you can make this burger protein style by using lettuce or grilled sweet potatoes in place of the bun.

Asian Style Salmon Patty

ASIAN STYLE SALMON PATTY 

Printable Recipe

• 2 Frozen salmon patties
• 1 yellow squash, grilled & cut julienned
• 1 cup green beans, fresh or frozen 
• 1/2 onion, chopped 
• 1 cup veggie noodles, cooked 
• 1 cup brown rice, cooked 
• 2 tablespoons teriyaki sauce
• 2 tablespoon olive oil

1. Grill salmon patties as directed.

2. Cut ends off of the squash then cut them in half. Drizzle 1 tablespoon of olive oil, & add salt, & pepper to each squash. Grill face down for 3-4 minutes on each side.

3. Add green beans, fresh or frozen, to boiling water, & 

cook until Al Dente. 

4. Chop onions & saute them in a pan on medium heat in 1 tablespoon olive oil until they are lightly browned.

5. Take the squash off the grill & cut julienne style 

in long thin strips.

6. Add yellow squash to onions & saute for 2-3 minutes.

7. When green beans are Al Dente, strain them well & add them to the squash & onion mixture. Mix & cook for 2 minutes. 

8. Add cooked noodles & 1 tablespoon teriyaki sauce & saute for another minute mixing all ingredients together.

9. Place noodle & veggie mixture evenly onto two dishes.

Plate Finished Product 

10. Top noodles & veggies with 1 cup of cooked brown rice, add Salmon patty on top of the rice, drizzle plate with remaining teriyaki sauce & sesame seeds. Serve while hot.

STORY BEHIND THE DISH

I love salmon & when I was introduced to salmon patties at a friends BBQ I fell in love even more. At the time I ate the patty without the bun over some grilled veggies & thought that this could be something I could make in so many different ways. I basically opened up the pantry one day & started putting things together to make a last minute salmon patty creation. It turned out better than I thought so now this dish is something I make a lot. It is easy, cheap, healthy, & low in calories.

MODIFICATIONS 

There are so many different ways the salmon patty can be used. Since this is an Asian inspired dish, other things that would pair well are cashews, peas, carrots, bean sprouts, green onions & if you don't have brown rice you can easily replace it with Jasmine or white rice. I use the Kikkoman Teriyaki Sauce with the purple label, but Asian flavored sauce would work as well. I also use Costco frozen Salmon Patties, I think they are great & cheaper than most stores.

Herb Rib-Eye Steak

HERB RIB-EYE STEAK
Printable Recipe

• 1 (24 oz.) rib-eye, strip, or porterhouse steak
• sea salt & ground black pepper
• 1 cup packed basil leaves
• 1 cup packed flat-leaf parsley leaves
• 2 tbsp. packed fresh oregano leaves
• 1 tbsp. packed fresh rosemary leaves
• 1 tbsp. packed fresh thyme leaves
• 2-3 cloves garlic, minced
• 1/3 cup plus 2 tbsp. olive oil

1. Mince garlic clove & rub on both sides of the steak, then season with salt & pepper.

2. Put the herbs on a cutting board & finely chop together with a large knife. 

 3. Transfer herb mixture to a small bowl & stir in 1/3 cup oil.

4. Add the second garlic clove, minced, to the herb mixture & mix all ingredients together. 

5. Heat the grill to medium-high heat. Cook steak, flipping once, until browned & cooked to desired doneness, 7-8 minutes for medium rare.

6. Transfer steak to a plate, cover with foil, & let rest for 5 minutes.

PLATE FINISHED PRODUCT

7. Slice steak against the grain and spoon herb oil over top.

STORY BEHIND THE DISH

Grilled rib-eye is a very common dish at the Jareb house. We have been BBQing rib-eyes at many family gatherings for years. I wanted to find a replacement to the traditional A-1 Steak Sauce so recently I have decided to test out a few different spins on the typical BBQ steak.

MODIFICATIONS/Whole30

This dish Whole30 & Paleo approved, no modifications are needed. Any herbs can really be used for this recipe. As much as I would have loved to use all fresh herbs, sometimes I only have dried herbs on hand. This dish pairs well with garlic mashed potatoes, grilled veggies, & salad.

Garlic Balsamic Grilled Pork Tenderloin

GARLIC BALSAMIC GRILLED PORK TENDERLOIN 

Printable Recipe

• 2 pork tenderloins 
• 2 tablespoons olive oil 
• 2 tablespoons balsamic vinegar 
• 4-5 garlic cloves, minced 
• 1 teaspoon salt & pepper 

MARINADE 

1. In a bowl stir together olive oil, balsamic vinegar, garlic, salt, & pepper in a bowl. 

2. Cover pork with the mixture & let marinate for 1 hour or up to 24 hours refrigerated. 

GRILL PORK

3. Sear pork tenderloin on all sides, then grill for about 20-30 minutes, rotating the pork ever 10 minutes, until the internal temperature reaches 160 degrees. 

 4. After pork is fully cooked, transfer to a cutting board & let sit for 5-10 minutes before slicing.   

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

I love to BBQ & with summer around the corner I love experimenting with new marinades. This dish is tender, juicy, & delicious. 

MODIFICATIONS /Whole30

This recipe is whole30 & Paleo approved so no modifications are needed. There are many herbs that can be added to this marinade, rosemary, sage, thyme, etc. It can also be spiced up with some red pepper flakes.