Sunday, May 5, 2013

Grilled Tri-Tip and Greek Potato Salad

The weather’s been getting warmer, and I was in the mood to grill a hunk of meat. Tri-tip is easy to fix, tastes great hot off the grill and its leftovers make wonderful sandwiches. Many recipes call for overnight marinating to help tenderize the meat and add flavor. However, I didn’t want to bother. So I slathered the meat with no-salt-added Westbrae Natural Stoneground Mustard (available at Healthy Heart Market or local grocery stores) and a generous sprinkling of World Market’s Chicago Chop & Steak Seasoning, my favorite blend for meat. I let the meat sit with the mustard/spice rub for about 35 minutes while the grill was pre-heating.

During that time, I started work on the Greek potato salad. (Click here for the recipe.) I used some very small honey gold potatoes. I didn’t peel them but cut them in half. By the time the tri-tip had cooked to medium rare and rested, the potato salad had spent enough time in the fridge and was ready to serve. This is one of my favorite side dishes. It’s so different from regular mayonnaise-laden potato salad. Full of fresh flavor and color from the chopped red onion and parsley and the olive oil/lemon juice dressing.

The mustard/spice blend proved to be a hit. Mustard adds a tanginess that makes up for the lack of salt, while the seasoning blend is perfect for just about any meat. I heartily recommend it, along with the other no-salt-added spice blends from World Market.


Ennoh said...

thanks so much for the link for the mayonnaise recipe. Yesterday I did the weekly shopping and went looking for low salt/low sugar mayo - only to be sadly disappointed as they are all packed to the rafters with salt and sugar. So now - I am determined to make my own and your recipe is a good starting point. Just hope it goes well with lettuce and chicken sandwiches too.

Thibeault's Table said...

Sue, I don't know what I want more. The steak or the potato salad.


shambo said...

Ennoh, good luck with the mayo. I feel your pain. Grocery store mayo seems to overdo both the sweetener and the salt. Homemade is really easy in a blender. I'm not joking -- if I can do it, anyone can. The only problem has been buying pasteurized eggs. But I've found dried egg whites or dried whole egg powder do a good job and no worries about salmonella.

shambo said...

Ann, thanks for the compliment. Several years ago, with your encouragement, I finally conquered my fear of grilling and roasting. And I am so glad! Hunks of grilled or roasted meat satisfy my salt-deprived husband like nothing else!