Martin Bros. Recipes

Asian Tri-Tip with Grilled Korean Pepper Summer Squash & Bloody Mary Quinoa Salad

Keywords: Beef

Added: May 01, 2019


6 oz — Greater Omaha Choice Beef Tri-Tip (930379)

As needed — Salt

As needed — Pepper

As needed — McCormick Garlic Powder (472341)

1 cup — Ventura Hidden Valley® Asian Sesame dressing (630850)

PREP | Lightly sprinkle and rub tri-tip with salt, pepper and garlic powder. In a sealable bag or bowl, coat tri-tip with dressing; marinate for a minimum of 4 hours (24 hours is best). Preheat oven to 425°F. Roast marinated tri-tip for 10 minutes; reduce temperature to 325°F and roast until internal temperature reaches 125-130°F; let rest for 15-20 minutes. Slice thin against the grain.



1-1/2 lb — Capital City Zucchini (361451), sliced thin lengthways

1-1/2 lb — Capital City Yellow Squash (361456), sliced thin lengthways

As needed — Roland Pomace Olive Oil (620390)

As needed — Salt

As needed — Pepper

1/4-1/2 cup — Ventura Sauce Craft™ Gochujang Korean Pepper Sauce (400720)

PREP | Lightly brush zucchini and squash slices with olive oil. Season with salt and pepper. Grill. Toss with sauce.

YIELD | Varies



2 cups — Madame Mary Bloody Mary Mix (575700; 575710)

1 cup — Roland White Quinoa (601400)

2 lb — Norpac Flav-R-Pac® Connoisseur Collection™ Baja Vegetable Roast (962580)

1 each — Captial City Green Pepper (361261), diced

1 each — Capital City Red Pepper (361251), diced

1/2 cup — Ken’s Citrus Dijon Vinaigrette (562160)

1/4 cup — Cilantro (360490), chopped

PREP | Simmer quinoa with bloody Mary mix for approximately 10-15 minutes or until quinoa is cooked. Chill. Toss with remaining ingredients.

YIELD | 8-12

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