1 minute read
KITCHEN
SUMMER COOKOUT
Whether you’re at the beach, the lake, or relaxing in the backyard, nothing says summer like barbeque and local chef, Jessie Rivas, shares his recipe for a Central Coast favorite.
Jessie’s Tip:
to ensure that the meat remains tender, always cut against the grain
CENTRAL COAST FARMERS’ HARVESTS DELIVERED TO YOUR HOME OR BUSINESS
Tri-Tip 3-4 lb tri-tip trimmed of all silver skin and most fat—leave some fat for flavor 2 Tbsp cooking oil 3 Tbsp Worcestershire sauce 2 tsp garlic powder 2 tsp onion powder 2 Tbsp New Mexico chili powder salt and pepper to taste
Combine dry ingredients for the rub, set aside. In a large mixing bowl combine oil and Worcestershire sauce. Add tri-tip and marinate for one hour. Place tri-tip on a sheet pan and rub with dry ingredients. Remove tri-tip from sheet pan and grill approximately one hour turning every fifteen minutes on indirect heat.
Black Bean and Fresh Corn Salad 4 cups homemade black beans, rinsed, drained 6 – 8 ears of corn 4 – 5 Roma tomatoes diced, seeded ½ medium purple onion, finely chopped 3 Tbsp chopped sun dried tomatoes 1 bunch of cilantro coarsely chopped, save a few sprigs for garnish 2-3 limes olive oil salt, pepper and chili powder
Cut corn off the cob and sauté with butter, salt and pepper in a hot pan until slightly toasted. Fold all ingredients together. Add juice of 2-3 limes, olive oil, salt, pepper and chili powder to taste.
Assemble
Slice tri-tip 1/8 - 1/4 inch thick cutting against the grain. Place tri-tip on deep serving platter fanning out the slices and spoon the black bean and fresh corn salad over the center. Garnish with cilantro sprigs and cubed avocado. SLO LIFE
Fresh Picked & Locally Grown Pesticide Free Produce
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