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Tri-tip Steak with Rosemary and Roasted Garlic Compound Butter

30 Min

  • 1 Tri-tip steak (1-2lb)
  • 1 stick butter (unsalted)
  • 2 Tablespoons Rosemary (fresh)
  • 1 Tablespoon wholegrain mustard
  • 1 Tablespoon olive oil plus enough to roast garlic cloves
  • 4 cloves garlic cloves peeled, whole (roasted)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon garlic (minced)
  • Salt, pepper


  1. Pre heat grill to 500F
  2. Marinate the steak with 1 tablespoon rosemary, 1 tablespoon minced garlic, 1 tablespoon olive oil, salt and pepper
  3. Roast the 4 whole garlic cloves in oil until tender and spreadable
  4. Grill the steak on direct heat for 4 minutes on each side, remove from direct heat and set on a cooler part of the grill, finish cooking. Temp to 130f for medium rare

For the compound butter:

  1. Bring the butter to room temp in a mixing bowl, add the 1 tablespoon rosemary ,1 tablespoon multigrain mustard, 1 tablespoon white wine vinegar and 4 soft roasted garlic cloves.
  2. whip the butter and other ingredients together with a whisk until the butter is light with forming peaks. Season with salt and pepper to taste
  3. Add a dollop of the compound butter to the warm tri-tip and serve