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! Not interested in Whole30? This tri tip steak is great with regular soy sauce and Worcestershire in place of the coconut aminos.
1parsleyhandful fresh bunch, stems removed and roughly chopped
1tspthymefresh and chopped
1lbsbutton mushroomscleaned and sliced about ¼" thick
2 to 3lbspotatoessmall, cleaned and cut in to even halves
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.
Preheat the oven to 425 degrees F.
In a large bowl, toss the potatoes with olive oil and a little salt.
Spread evenly onto a clean baking sheet and cook until golden brown, flipping once, about 25 minutes.
Prep the mushrooms by swirling the clarified butter in a large skillet over the grill and sauteing until liquid has dissolved and been absorbed.
When ready, cook the tri-tip for 35-45 minutes, depending on thickness, flipping once.
For rare, aim for a temp of 135 degrees before pulling to rest.
Wrap in foil with a large dollop of compound butter and allow a rest of 10 minutes before slicing thinly against the grain on a bias.
Serve slices with fresh compound butter melting over top if desired.
To keep this recipe Whole30 Compliant - Skip the compound butter! Infuse ghee in a small saucepan with 2 minced cloves of garlic, parsley, thyme and a pinch of salt and pepper. When ready to serve, drizzle over the sliced tri-tip and veggies!