Grilled steak and fresh summer corn — it doesn’t get any better than that!
So if you’re on the hunt for a new mouthwatering dish to impress guests with this season, you’re in luck. Chef Brooke Williamson gave Us the scoop behind her savory Spiced Tri-Tip with Herbed Corn recipe that will take your summer entertaining skills to the next level.
“[It’s] incredibly flavorful and versatile,” the Los Angeles-based restaurateur says. “I opt for Tri-Tip because it’s lean, tender and really soaks up all the aromatics in a dry rub. Plus, any leftovers are perfect for tacos, sandwiches or tossed with corn for a bright, zesty summer salad.”
Not to mention, choosing the perfect cocktail to pair with your vibrant entrée with is easy. While anything will be great, a more citrusy or earthy, botanical-based beverage — such as a blend of cucumber, lime and gin — is simple yet stands out.
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Keep scrolling for the details on how to create the barbecue bash must-have:
Ingredients
• 1 (1-1/2 to 2 lb) Beef Tri-Tip Roast
Spice Rub
2 tbsp black peppercorns, toasted
2 tbsp salt
1-1/2 tbsp smoked paprika
1 tbsp garlic powder
2 tsp coriander seeds, toasted
3 to 4 pieces (about 1/2 oz) dried porcini mushroom
2 tsp dried oregano
Calabrian Chile Butter
1 cup unsalted butter, softened
4 Calabrian chili peppers, stems removed
1 tbsp tomato paste
2 garlic cloves, minced
1 lemon, zested
Salt to taste
Garlic and Herbed Corn
4 ears fresh corn, husk and silks removed
2 cloves garlic, minced
1 medium shallot, minced
4 anchovy fillets
1 Fresno chili pepper, minced
1/4 bunch fresh Italian parsley, chopped
2 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
Salt to taste
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Instructions
1. Blend spice rub ingredients into a fine powder with a blender or grinder and then place in a medium bowl.
2. Pat tri-tip dry with paper towels; place on a sheet pan. Season thoroughly with spice rub on all sides. Cover with plastic wrap; refrigerate 30 to 45 minutes.
3. Preheat one side of gas or charcoal grill to high heat and one side to medium. Place tri-tip on the medium side, placing the narrow end furthest away from the heat. Grill, covered, 10 to 15 minutes on each side for medium rare (145 degrees) to medium doneness (160 degrees).
4. Remove from grill; keep warm at least 15 minutes to allow the juices to rest and the beef to continue to cook to desired doneness.
5. For Calabrian Chile Butter, add unsalted butter to a medium bowl. Combine Calabrian chili peppers, tomato paste, minced garlic and lemon zest. Season to taste with Kosher salt and mix to combine. Divide butter evenly into 2 portions; set aside.
6. For Garlic and Herb Corn, grill ears of corn over the high heat section of the grill until lightly charred on all sides. Remove from the grill and cool slightly. Remove kernels from corn cobs and reserve cut cobs.
7. Place a cast iron skillet onto the high heat portion of the grill. Melt half of reserved chili butter. Once melted and fragrant, add shallots and anchovy filets, cook and stir for 5 minutes or until the shallots are softened and the anchovy filets dissolve. Add Fresno chili peppers; cook for another 1 to 2 minutes. Add corn kernels to the cast iron skillet; stir until coated in chili butter. Take reserved cobs and hold over the cast iron skillet. Using the back, blunted edge of your chef’s knife, run down the length of the cob to “milk or juice” the remaining liquid from the cob into the skillet. Repeat for all remaining cobs. Remove the cast iron skillet from the grill; add fresh parsley, oregano and thyme. Cut lemon in half and squeeze juice over corn mixture. Season to taste with salt.
8. Slice tri-tip steak against the grain and place on a large platter. Pat top of tri-tip with remaining reserved chili butter and herbed corn. Enjoy!
You can catch Williamson on season two of Bobby’s Triple Threat on Food Network beginning Aug. 22, 9 p.m.
