It looks like spring has finally arrived on the Grand Strand, and for much of the country as well.
That means it’s time to dust off the grill and begin treating the family to some of their barbecue favorites.
There might not be anything tastier than a nice, juicy steak hot off your charcoal, wood or gas appliance.
In this installment of Chef Mike’s Myrtle Beach Menu, learn a lovely combination of grilled steak and vegetables that is sure to kick grilling season off to a tasty and satisfying start.
- ½ cup olive oil
- ½ cup dry white wine
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tri-tip roast (2 lbs)
- 1 eggplant, cut crosswise into ½ inch thick slices
- 2 red or yellow bell peppers, cut lengthwise into quarters
- 2 yellow squash cut in halve lengthwise
- 2 zucchini, cut in half lengthwise
- Balsamic vinaigrette
- 2 cups cherry tomatoes, cut in half
- ¼ cup chopped fresh basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Since 2000, Chef Mike Noble’s Vanishing Chef Catering and Chef Services has been providing private, corporate and special event catering in and around the Southeastern United States.
- Combine all ingredients and whisk well to combine
- Place beef inside a resealable plastic bag. Pour in 1/3 of the marinade, reseal bag and marinate in the refrigerator for 30 minutes to 2 hours. Massage beef and marinade occasionally. Set aside remaining marinade.
- Combine squash, zucchini, bell peppers, and eggplant in a large nonreactive bowl. Pour enough Balsamic Vinaigrette over vegetables to coat well. Toss all to combine. Set aside and allow to stand for 15 to 30 minutes
- Preheat grill to medium heat.
- Remove roast from marinade and discard marinade. Place roast on grill, close lid and cook for 25 to 35 minutes, turning only once half way through cooking process.
- At the 15 minute mark, remove vegetables from marinade and arrange around roast on the grill
- Eggplants and bell peppers should take about 11 minutes to cook. Zucchini and squash about 12 minutes. Turn vegetables once half way through their cooking time.
- Transfer roast to carving board, cover loosely with aluminum foil and allow to rest for 10 minutes. Place reserved marinade in a small sauce pan over low heat until heated through. Cut grilled vegetables into 1 inch pieces. Combine vegetables, tomatoes, and basil in a bowl and toss to combine. Season with salt and pepper.
- Carve the roast diagonally against the grain into thin slices about 1/8 to ½ inch thick
- On each individual plate, just off center, place a mound of vegetable mixture. Fan equal amounts of the tri-tip slices slightly leaning on vegetables and spreading out towards the opposite side of the plate. Drizzle heated marinade across tri-tip. Any remaining marinade can be served as a side.
Want to see Chef Mike make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.