Grilled Tri-Tip Steak with Mushrooms and Herb Compound Butter

This easy steak and mushroom combo is hearty and delicious with a simple compound butter and delicious oven roasted mushrooms! 

This tri tip steak is great with regular soy sauce and Worcestershire in place of the coconut aminos.


- tri-tip trimmed - coconut aminos - pineapple juice - garlic - pepper - clarified butter - button mushrooms - potatoes


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.

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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