Grilled Tri-Tip Skewers with Chimichuri Sauce


2 Tb. balsamic vinegar
2 Tb. Dijon mustard
1 Tb. brown sugar
1 Tb. olive oil
1 Tb. each rosemary, thyme, and minced garlic
Salt and pepper to taste
1 lb. tri-tip, cut into bite size cubes


Combine all of the ingredients in a large resealable plastic bag. Add the cut up meat and let it marinate in the refrigerator for at least 2 hours to overnight. Drain the meat, discard the marinade, and thread the meat cubes on soaked bamboo or metal skewers. Cook over a medium hot grill or in the broiler for about 6 to 8 minutes until the meat is done to your liking. Serve with grilled vegetables and red wine.

Chimichuri Sauce


1 C. packed fresh parsley leaves
3 large garlic cloves, chopped
2 Tb. oregano
1⁄2 C. olive oil
2 Tb. red wine vinegar
1⁄2 tsp. red pepper flakes (or to taste)
Salt and pepper to taste

Process the parsley, garlic, and oregano in your food processor or chop finely by hand, then put in a small bowl. Stir in the rest of the ingredients, adjust the seasoning, and serve.

- Mary White

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