Sonoma’s Special Barbecued Tri-Tip With Yellow Tomato & Mushroom Salsa

A featured Wine Club recipe for Highway 12 Vineyards & Winery.
Sonoma’s Special Barbecued Tri-Tip With Yellow Tomato & Mushroom Salsa


Enjoy this delicious dish with your favorite Bordeaux Rouge from your wine club box. Enjoy!

Yield: 6


For Tri-Tip:
• 1 Beef tri-tip (about 2 1/2 pounds)
• 1 Large yellow onion, sliced (1/4 inch rings)
• 8 Ounces of your favorite BBQ marinade
• 1/4 cup Rubbing Herbs

For Yellow Tomato and Mushroom Salsa:
• 1 Tablespoon Extra Virgin Olive Oil
• 6 Ounces cremini mushrooms, quartered
• Salt and pepper
• 2 Large yellow tomatoes
• 3/4 Cup Gorgonzola cheese, crumbled
• 1/2 Small red onion, sliced (thin strips)
• 1 Small red bell pepper, diced, 1/2-inch
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Teaspoon chopped fresh marjoram


For Tri-tip:
Place tri-tip roast and onion in a shallow container and cover completely with marinade. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, turning occasionally. To cook, preheat grill to medium-high. Transfer the tri-tip and onion slices to a platter and rub with Rubbing Herbs, coating completely. Grill the tri-tip for 15 minutes on each side, turning as needed, or until cooked to desired temperature.

Remove from grill and place on a clean carving board, cover with aluminum foil and allow to rest for 15 minutes before slicing. Reduce heat under the grill to medium and cook the onion slices for about 5 to 7 minutes on each side, until they are tender. Slice the tri-tip into ¼-inch thick slices and top with grilled onions. Serve with Yellow Tomato and Mushroom Salsa.

For Yellow Tomato Salsa:
Heat olive oil in a medium sauté pan. Add mushrooms and saute over medium-high heat for 3 to 5 minutes, until cooked and lightly browned. Remove from heat, season with salt and pepper and cool. Cut out the stem end from the tomatoes and slice in them in half. Squeeze out the seeds and dice the tomatoes into 1/2 inch pieces. Combine the diced tomatoes with the cooled mushrooms, gorgonzola, red onion, bell pepper, vinegar, olive oil and marjoram. Add salt and pepper to taste. Serve with chips or alongside Sonoma Tri-Tip.

Recipe sourced by Highway 12 Vineyards