Market Hall’s Grilled Citrus Honey Tri-Tip
Recipe courtesy of executive chef Scott Miller, Market Hall Foods.
Serves 6–8 (4 ounce portions)
“Everybody in my family loves tri-tip,” says Market Hall’s executive chef Scott Miller. “This is my go-to recipe for a succulent, juicy, flavorful, and versatile meal. I love it hot out of the oven with roasted baby Yukon Gold potatoes or sautéed squash, but it’s also great at room temperature in a salad of endive, arugula, ricotta salata, and orange segments. Or enjoy it in a sandwich with mustard, avocado, and marinated red onion. The tri-tip makes a nice addition to a meat platter alongside manchego cheese and marcona almonds.”
1 tri-tip (2 –2 ½ pounds), trimmed of excess fat
1 tablespoon grated or minced orange zest
1 cup orange juice
3 tablespoons lemon juice
1 tablespoon minced garlic
5 tablespoons canola oil
4 tablespoons soy sauce
1 tablespoon minced chipotle peppers in adobo sauce*
1½ teaspoons kosher salt
¼ teaspoon black pepper
2 teaspoons honey
Place tri-tip in a large bowl. Combine all other ingredients in a small bowl and pour over tri-tip. Cover and place in refrigerator. Let marinate for 6–8 hours or overnight.
Remove tri-tip from marinade and let sit at room temp for 20–30 minutes. Grill over medium heat (if you don’t have a grill, cook in a pre-heated 375° oven) until internal temperature reaches 120° (medium rare).
Transfer tri-tip to a cutting board and let meat rest uncovered for 15–20 minutes. Cut meat against the grain to desired thickness and serve.
*The chipotles in adobo sauce are optional but highly recommended. Find them in cans in the international foods aisle of your supermarket.
Market Hall celebrates the season with special Christmas hors d’oeuvres, platters, and full meals. Entrées include Grilled Citrus Honey Tri-Tip, Grilled Salmon with Sauce Vert, and Butternut Squash & Spinach Cannelloni. For dessert, try the Poached Pears, Market Hall Bakery’s Old-Fashioned Fruitcake, or Apple Crumble Pie. A full Christmas ham dinner meal kit comes complete with Maple Cured Hamlette, Potato and Parsnip Mash, Creamed Spinach and Chard, Pan Roasted Root Vegetables, Cranberry Relish, Rolls, and Pumpkin Pie. See the full menu and ordering info: here
Photo: Asha Loupy
