Perfect Tri-Tip and Grilled Artichokes

My butcher get in some of the best looking tri-tip roasts.  We have also done well in any grilled beef competition serving our grilled tri-tip.  So, a few weeks ago, we took the opportunity to practice our tri-tip cook.  At the same time, our local grocery store had artichokes on sale, so I decided to try my hand a grilling a few.

First, I took my tri-tip and tenderized on both sides, then I placed the meat in a plastic bag with a bottle of Stubbs beef marinade.  I then placed everything in the refrigerator to get happy for a few hours.

While the tri-tip was getting happy, I started on the artichokes.  I started by cleaning them.  First I removed the outer layer of leaves from the bottom and rinsed well.  Then, I cut the artichoke into quarters, leaving the stem intact.  

I placed the artichokes in simmering water and let them simmer for 15 minutes.  Then, I removed them from the water, and cleaned them further by removing the hairy part where the leaves meet the stem.  The is the "choke" part, just above the heart.  Once this was complete, we were ready to roll.  

I seasoned my tri-tip with some Oakridge Black Ops Rub and allowed the meat to come to room temperature by sitting out for an hour.

To the artichokes, I added olive oil, salt, pepper, and fresh ground Parmesan cheese.  When you add the oil and cheese, be sure to work the mixture down into and under the leaves for maximum flavor distribution.  

I fired the grill up and made a nice bed of coals.  I placed my tri-tip over the coals on direct heat and we were off to the races..  Once the tri-tip hit 135 F internal, I brought the meat inside to rest under some foil for 10 minutes and took the artichokes outside to grill.  

I placed the artichokes on direct heat for five minutes a side.  You only want to grill them long enough to warm them up, put some grill marks on them, and to brown the Parmesan a little.  

When done, I brought them inside and sliced the tri-tip.  

Perfect medium rare!

We served this tri-tip with the grilled artichokes and some oven roasted crispy Parmesan zucchini chips. 

Good stuff.  Hope liked the artichokes, so we can have them again.  The tri-tip was flavorful, juicy, and tender as always.  The zucchini chips were good as well.  We like these better than fried.  Just a touch of olive oil, salt, pepper, panko bread crumbs and grated Parmesan.  In the oven at 450 F for 20 minutes.  They are sweet, crunchy, and not drenched in frying oil.  They are actually good for you.

Thanks for stopping by,

Bill