Prairie-Style Tri-Tip Steak

Bottom Sirloin Tri-Tip is a flavourful, economical beef cut that has long been popular with Canadian restaurants and American consumers. For a taste of the wild west, marinate these boneless grilling steaks in this rye-based marinade. Serve with grilled vegetables and mashed potatoes.

Preparation: 5 minutes
Marinating: 8 hours
Cooking: 10 minutes

• 1/4 cup (60 mL) rye whiskey, brandy or apple juice
• 2 tbsp (30 mL) EACH soy sauce and canola oil
• 2 cloves garlic, minced
• 2 tsp (10 mL) packed brown sugar
• 1 tsp (5 mL) EACH chili powder, dried thyme and coarsely crushed black peppercorns
• 1-1/2 lb (750 g) Beef Tri-Tip Grilling Steaks, 3/4 inch (2 cm) thick (approx. 4 steaks)

Combine rye whiskey, soy sauce, oil, garlic, sugar, chili powder, thyme and peppercorns in sealable freezer bag. Add steaks to bag; seal tightly and refrigerate for 8 to 24 hours for maximum flavour.

Discard marinade. Grill, broil or sauté using medium-high heat for 4 to 5 minutes per side for medium doneness (best cooked not past medium).

Makes 4 servings.

Per Serving: 281 Calories, 37 g protein, 13 g fat, 1 g carbohydrate
Good source of iron (24% DV) and excellent source of zinc (102% DV).

Recipe Courtesy of Canada Beef Inc. : www.beefinfo.org