Recipe: Grilled Tri-Tip Of Beef with Smoked Kabocha Pumpkin

2012 Taste of the Hawaiian Range
Cooking Grass-fed Beef 101
Yield 4-6 portions
Executive Chef James Babian
Four Seasons Resort Hualalai

Marinade

1 c   Good quality red wine
6 oz  Oyster Sauce
1/4 c Yellow onions, chopped
1 TBS Garlic
1 Small sprig Rosemary
3 Bay leaves
12 ea Black Pepper Corns
2 oz  Extra Virgin Olive Oil

Mix together all ingredients, taste and adjust seasoning as needed.

1 ea  1.5 – 2lbs Beef Tri tip

Marinate beef overnight and for up to 2 days but no longer. Remove Beef from marinade and let drain. Season both sides with Hawaiian Sea salt and fresh ground black pepper. Grill to desired temperature, rest for 5 minutes slice thinly across the grain and serve. You can finish the sliced meat with a small sprinkle of Hawaiian Sea Salt

Smoked Kabocha Pumpkin

1 ea  Kabocha pumpkin
2 oz  Butter
3-4 oz  Milk

  1. Cut in half, one Kabocha pumpkin and rub liberally with olive oil. Bake in a 350ºoven cut side down uncovered until tender about 40 minutes. Test by piercing with a knife.
  2. Remove pumpkin from skin by scooping out with a spoon. Place cleaned flesh in smoker for about 2-3 minutes depending on desired outcome. (Because the pumpkin is moist, it will pick up the smoke flavor very quickly. Be careful to not over smoke)
  3. Put pumpkin through a food mill, mix in milk and butter. Season with kosher salt and fresh ground pepper.
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