Idaho Beef is an award-winning recipe I created for a "celebrity" beef cookoff at the Western Idaho Fair in Boise, Idaho back in 1999. In my family, we call this dish Owyhee Beef and the name is a tribute to a part of Idaho history many people don't know about.
116 ouncebottleYour favorite BBQ sauce, I like Chivers, Spicy Apple @chivers (not sponsored)
2teaspoonsfreshly grated gingersave 1 teaspoon or sautéing the veggies
½cuppineapple juicesaved after you drain the pineapple slices from the can, below
⅛cupmustard
⅛cuphoney
2tablespoonssoy sauce
2tablespoonsolive oil
Tri-Tip and Sides
2poundsTri-Tip
2mangos, peeled and sliced
1can sliced pineappledrained and save the juice
2red peppersthinly sliced
1red onion thinly sliced
3tablespoonsolive oil
2cupsbrown ricecooked
Leafy greens for garnish
Instructions
Prepare Sauce and Sides
Combine dipping sauce ingredients (save 1 teaspoon of grated ginger for later and set aside 1 cup of the sauce for serving). Pierce beef and place with sauce in a zipped plastic bag, marinate for 2 hours in the refrigerator, turning frequently.
While beef marinates, prep the remaining ingredients for serving.
Peel and slice mango and slice the red onion. Cook brown rice (per the instructions on the bag or box.)
Grill and Plate
Heat charcoals. Once the coals are no longer smoking and are hot, place in the base of your grill. Place beef on the grill, cover and cook for about one hour or until 135 for medium rare..
While beef cooks, heat olive oil in skillet over medium high heat. Once the oil shimmers, add onions and peppers and 1 teaspoon grated ginger. Cook until tender, but still crisp.
Remove beef from the grill, cover with foil and tented for at least 20 minutes. The internal temperature will rise about another 10 degrees during this resting time, then slice the beef thin. Warm the remaining one cup of leftover sauce in a small pan over low heat.
Plate the silced beef add peppers, red onions, pinapple and mango to each plate wiht a scoop of steamed rice. Drizzle with the remaining BBQ sauce. Garnish with a few leafy greens.
Notes
For best results, when grilling a tri-tip, remove the roast when your thermometer reads 135° for medium rare or 150° for medium. Place the tri-tip on a cutting board and tent it loosely with aluminum foil. Let the roast stand for 20-25 minutes. The temperature will continue to rise about 10° and reach 145° for medium rare; and 160° for medium. A great side dish for this recipe is Homemade Creamed Corn or Easy Edamame Salad.