March 04, 2021

Grilled Marinated Tri Tip with Chimichurri

Recipe by Chef Nick Kubitz
Pairing
Serves 6-8

Download Recipe

Ingredients

Tri Tip

1 Large Tri Tip
2 Cloves Garlic
1 Small Shallot (Peeled & Rough Chopped)
1/2 Bunch Italian Parsley
1 Tbsp Rosemary (Picked)
1 Tbsp Fresh Thyme (Picked)
2 Tbsp Red Wine Vinegar
2 Tbsp Worcesteshire
2 Tbsp Soy Sauce
3 Tbsp Brown Sugar
1/2 Cup Canola Oil
1/2 Tsp Red Chili Flake
1 Tsp Fresh Cracked Black Pepper
1 1/2 Tbsp Kosher Salt
1 Cup Pea Shoots (Garnish)

Chimichurri

3 Tbsp Italian Parsley (Finely Chopped)
1 Tbsp Oregano (Picked & Chopped)
2 Tbsp Cilantro (Finely Chopped)
2 Tbsp Green Onion (Finely Sliced)
1 Tbsp Shallot (Minced)
1 Clove Garlic (Minced)
1 1/2 Tsp Fresno or Jalapeno Pepper (Deseeded & Finely Chopped)
1 Tbsp Red Wine Vinegar
3/4 Cup Extra Virgin Olive Oil
1 Tsp Fresh Cracked Black Pepper
Kosher Salt To Taste

Instructions

Tri Tip

Trim any fat off of the tri tip. Add garlic, shallot, parsley, rosemary, thyme, red wine vinegar, Worcestershire, soy sauce, brown sugar, canola oil, red chili flake, black pepper and kosher salt to a blender. Blend ingredients until smooth. Put trimmed tri tip in a plastic bag and add blended marinade. Rub marinade all over tri tip and let marinate over night
in the refrigerator.
Turn grill on to medium heat.
Pull tri tip out of the refrigerator at least 15 minutes prior to grilling. Grill marinated tri tip until internally 125 degrees. About 10-15 minutes per side, depending on tri tip thickness. Let tri tip rest for 10-15 minutes before thin slicing. Top thin sliced tri tip chimichurri and garnish with trimmed pea shoots.
Chimichurri

Whisk all of the ingredients listed under chimichurri together in a mixing bowl. Season with kosher salt to taste. Set aside in the refrigerator until ready to serve on top of marinated tri tip. Enjoy with LangeTwins Thirty Eight Cabernet Sauvignon.

Chef Nick Kubitz

Our partnerships with talented chefs always start with the wines. When planning for any event, we consider the wine first before we move on to the challenge of asking our team to develop a meal that reflects a unique synergy. We are grateful to have a homegrown guy as one of our ‘aces’ in the kitchen. He is definitely a man who demonstrates a unique sense of tasting, pairing, and creating food recognizing the efforts made in the vineyard to produce our fabulous varietals.

At first glance, Chef Nick Kubitz looks like he should be a bouncer at your favorite club - big, burly, gritty but with a quiet confidence that owns the room. And actually he has clawed his way to the top with those jobs while earning his culinary management and hospitality degree at the Art Institute of California, San Diego. The past decade has found him trying his hand at a BBQ restaurant, managing a food truck, and working alongside Michelin starred chefs in San Francisco.

Kubitz has developed a passion for the best and freshest ingredients that San Joaquin County has to offer, and his past experience of overseeing a large kitchen in a San Francisco tech company allowed him to harness and integrate the tastes of ingredients from around the world to satisfy the many cultures of that particular employee base.

And he is not one to shy aware from pressure – Kubitz has twice joined us at the world-renowned Aspen Food and Wine show creating a series of private food experiences to tease guests away from the main tent headliner chefs. His knowledge of Lodi wines, the appellation, and terroir all layer into the choices he makes in the kitchen to offer what we would consider a ‘perfect pairing’.

We sit up nights trying to figure out how to shackle Kubitz to our kitchen – we block his calendar every chance we get, but support his dream of owning a unique fine dining company called Range – a place that will showcase the range of his talents and experiences.

You’ll find unique crafted recipes from Kubitz within this blog, give them a try and send us your thoughts and of course, a photo of the final product!