Grilled Tri-Tip Steak with Mushrooms and Herb Compound Butter

Looking to fire up the grill this summer but stay Whole30 approved? This Grilled Tri-Tip Steak with Mushrooms and herb compound butter will knock your socks off and is completely Whole30 compliant!

The grilled tri-tip will prove to your friends and family that eating lean and healthy doesn’t mean you have to sacrifice flavor.


– tri-tip – coconut aminos – pineapple juice – garlic – salt – pepper – butter – parsley – thyme


Whisk the coconut aminos, pineapple juice, 3 cloves of garlic in a small bowl.

Pour over the tri-tip steak in a resealable bag and allow to marinate for 6 to 8 hours, flipping once or twice as it sits.

Meanwhile, with a fork, mash the remaining 2 minced cloves of garlic with 4 tablespoons of the butter, parsley, thyme and a pinch of salt and pepper.

Roll into a log in plastic wrap, seal, and place in fridge until ready to use.

When ready to cook, prep a charcoal grill for cooking over indirect heat.

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