Classic River Recipe: Tri-tip Steak, Rosemary Mashed Potatoes & Cole Slaw
When we recently shared one of our top recipes from the river, we thought why not share more of our classic OARS recipes with everyone? So every once in a while we’re going to pass along everything you need to know to bring some of your favorite river meals to the kitchen, or heck, even your next camping trip.
This is the first in our series of recipes from the river. Close your eyes when you take that first bite, and you might even be able to imagine yourself eating dinner on the beach with your old pals from the river. Enjoy!
Tri-tip Steak Dinner with Rosemary Mashed Potatoes and Cole Slaw (Serves 15)
Rosemary Mashed Potatoes
10 pounds Yukon Gold potatoes
½ cup butter
8 oz sour cream
1 tablespoon rosemary
Salt and pepper to taste
Directions: Dice potatoes into large cubes. Transfer cubed potatoes to pot and cover with water. Bring water to a boil and cook for 20-30 minutes until potatoes are tender when poked with a fork. Drain water. Add butter and sour cream and mash. Whisking is ideal. Crush rosemary with palms and stir in with salt and pepper. Cover and set aside. Reheat on low heat right before serving.
1 small head of green cabbage
1 small head of red cabbage
½ cup raisins
½ cup balsamic vinegar
3 tablespoons dill weed
3 tablespoons honey
1 tablespoon celery seed
Directions: Thinly slice cabbage and shred carrots. Then, combine in a bowl with all other ingredients. Let stand, tossing occasionally for one hour to allow flavors to meld. This coleslaw is light and healthy because it has no mayonnaise, and is always a crowd pleaser.
6 pounds beef tri-tip
¼ cup dry rub seasoning
Directions: Rub dry seasoning onto steak and refrigerate overnight. The following day, bring a barbecue grill to medium heat using gas or charcoal. Place tri-tip slabs whole, directly on the grill. Close lid, or cover with a stainless steel bowl to trap heat around meat. Open a beer and act like the barbecue requires tons of attention. Turn slabs about every 10 minutes, allowing a dark crust to sear on every side. Pull meat before it seems done as it will continue to cook. Slice thinly across the grain just before serving.
Don’t do red meat? Sub in grilled halibut instead.
8 halibut steaks
3 tablespoon olive oil
1 tablespoon lemon pepper seasoning
Directions: Halibut can also be grilled on the barbecue, but we suggest a pan sear. Bring griddle up to medium high heat. Coat the griddle with olive oil. Sprinkle each side of the halibut steaks with lemon pepper. Sear on each side for 5-10 minutes just until the fish has turned white.
Whip this surf & turn dinner up for family and friends, and guaranteed you’ll get as many compliments as the guides do.
Are there other favorite OARS. recipes from the river you want us to share? Tell us below.