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Garlic Parmesan Rotisserie Tri-Tip
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This Garlic Parmesan Rotisserie Tri-Tip gets the best of both worlds. Slowly grilled beef with ample amounts of flavor & crust for the ultimate cook with Mishima Reserve.

Course: Main Course
Servings: 6 people
Author: Derek Wolf
Tri-Tip Ingredients:
  • 2 Mishima Reserve Tri-Tip Steaks
  • Salt & Pepper to taste
  • Avocado Oil
Garlic Parmesan Sauce Ingredients:
  • 3 tbsp of Avocado Oil
  • 6 Garlic Cloves pressed
  • 4 tbsp of Butter unsalted
  • ¼ cup of Red Wine Vinegar
  • ¼ cup of Parmesan Cheese grated
  • 1 Lemon squeezed
  • Optional 4-5 Sprigs of Thyme & Rosemary, tied as a brush
  1. Build a medium size fire for 3 zone indirect cooking on the rotisserie.
  2. Lather the Mishima Reserve Tri-Tip with avocado oil, salt and pepper. Skewer on to your rotisserie making sure that each steak is secure.
  3. Place a cast iron skillet under where the tri-tip will be to catch drippings and for the sauce. Place tri-tip onto skewer and let cook for 25 minutes or until the internal temperature reads 125F.
  4. While steak is cooking, add oil and garlic to your cast iron skillet. Let brown (about 2 minutes). Next, add butter and let melt (about 1 minute). Finally, add red wine vinegar, parmesan cheese and lemon juice. Stir until thoroughly mixed and let simmer over fire for 2-3 minutes. Using an herb brush or a basting brush, brush the outside of the steak occasionally for the last 5-8 minutes of the cook. Be careful to prevent flare ups, and make sure to wear gloves for protection.
  5. Once steak is done, pull off and let rest for 15 minutes.
  6. Slice against the grain, serve and enjoy!