Grilled Tri Tip and Shrimp with Garlic Herb Baste
1 tri tip steak roast (about 2lb)
1/4 cup Longo’s Roasted Garlic and Shallot Grilling Oil, divided
2 tbsp Longo’s Montreal Steak Spice
2 bags (454g each) Longo’s Frozen Shrimp 13/15, thawed and peeled
1 tsp salt
1/2 cup Longo's Country Churned Salted Butter
1/4 cup Longo’s Roasted Garlic and Shallot Grilling Oil
12 cloves garlic, minced
1 1/2 tsp grated lemon zest
3 tbsp Longo’s lemon juice
1 cup chopped fresh herbs
(a combination of herbs such as Longo’s Thyme, Rosemary, Oregano, Chives and Parsley)
1/2 tsp each salt and pepper
- •Rub tri tip steak with 3 tbsp of the oil and sprinkle steak spice all over to coat; set aside. Sprinkle shrimp with salt and set aside.
- •Heat grill to medium-high, about 450°F. Place tri tip on one side of grill and sear on one side for about 8 minutes. Turn and grill for another 8 minutes or until meat thermometer reaches 130°F in thickest part of steak. Remove to cutting board and let stand for 10 minutes before slicing.
- •Meanwhile, toss shrimp with remaining 1 tbsp of oil and grill for about 3 minutes per side, basting with half of the Garlic Herb Baste until opaque and cooked through.
- •Drizzle steak with reserved Garlic Herb Baste and top with shrimp to serve.
A dash of advice
- Protein 45g
- Fibre 1g
- Fat 32g
- Sugar 0g
- Carbs 3g
- Sodium 1,310mg