Tri-Tip Steak
Swank Farms Salsa (Hot)
Salt & pepper

The key ingredient to this recipe is our fresh homemade salsa. It can be purchased at anyone of the farmers markets we attend

Cut a pocket in the steak. Start at the side and cut to about 1/2″ from the edge. Stuff the meat with drained salsa (don’t forget to add the half jalapeno you’ll find in your salsa) and skewer closed. Season the meat with salt and pepper and barbecue to desired doneness. Let the meat rest for a few minutes to let the juices redistribute then slice the meat and serve. This is not only attractive but delicious. The salsa marinates the meat from the inside out!