clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tri-Tip with Gorgonzola Herb Butter & Roasted Veggies



Roasted Veggies:

  • 1/2 pound brussels sprouts, ends chopped of and cut in half
  • 2 medium zucchini, chopped
  • 1 tablespoon olive oil (or coconut oil, ghee, butter, etc)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder

Steak & Butter:

  • 2 servings of Tri-Tip (Depending on how much you want!)
  • 4 tablespoons of butter, softened
  • 4 tablespoons of Gorgonzola
  • 1 tablespoon fresh or dried parsley


Roasted Veggies:

  1. Combine everything in a ziploc bag and shake well. If you are going camping, take the bag like that and toss it in your cooler
  2. When you are ready to cook, heat a skillet to medium high and add in your veggie mix. Cook, stirring often until brussel sprouts can be easily pierced with a fork.
  3. Enjoy!

Steak and Butter:

  1. In a small bowl combine butter, Gorgonzola and parsley and stir to combine well. If camping, pack up that in a small airtight container and throw in the cooler.
  2. When you are ready to cook, season steak with salt and pepper and place on grill. Cook until desired temp is reached! Once steak is done, transfer to a plate and scoop herb butter on top. Cover with tin foil and let sit for 10 minutes.
  3. Enjoy!