Mustard crusted grilled tri-tip and grilled zucchini

By Natalia Machado
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Host a great backyard party with this savoury tri-tip recipe, served alongside grilled zucchini, that won't break the bank. Your guests will keep coming back for more as soon as they've had a taste!



  • 1 2 kilogram 100% Canadian AAA Angus tri-tip or 4 tri-tip steaks
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1/2 cup Dijon mustard
  • 1 cup flour
  • 1 teaspoon dried thyme

For the zucchini:

  • 4 large zucchini
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Zest of 1 lemon
  • 1 teaspoon salt


  1. Rub tri-tip with salt and pepper and thyme, and then with abundant mustard. Roll the mustard covered beef in flour to fully coat and create a crust. Let rest uncovered in the refrigerator for one hour.
  2. Pre-heat grill with lid on at the highest setting for 15 minutes.
  3. Cut zucchini lengthwise and season with olive oil, salt, pepper and chili powder. Set aside.
  4. Open grill and lower flame. Brush grill with olive oil, and grill steaks until preferred doneness.  Once cooked, remove from grill and let rest covered with aluminum foil while you grill zucchini.
  5. Flash grill the marinated zucchini on low for five minutes.  Remove and garnish with lemon zest.


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