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National Grilling Month

Chef's Recipes

July is National Grilling Month and Chaminade Resort & Spa is grilling up some traditional favorites, with a Chef Page twist. 


Chef Pete Page, Chaminade Resort and Spa Serves 2-4 people  

Tri-Tip Sirloin Ingredients:

  • ¼ c. Kosher salt 24 oz – 32 oz. Tri-Tip Sirloin
  • 3 tbsp.  ground black pepper 4 tbsp. chipotle butter
  • 2 tbsp. granulated onion 1 oz. wild baby arugula
  • 1 tbsp. granulated garlic 1 tsp. extra virgin olive oil

Method: Mix the salt, pepper, granulated onion and garlic in a small bowl. Trim any silver skin membrane or gristle from the whole tri-tip sirloin. Rub the steak generously with the seasoning mix. Set aside. Light charcoal or hard wood grill and allow to burn until coals are white and evenly distributed, Place steak on the hottest part of the grill and allow to cook 4 minutes. Flip steak over and cook 4 minutes more, undisturbed. Rotate the steak one half turn and flip over. Cook 2-3 minutes. Flip steak once more and cook to desired temperature. Remove steak from grill and allow to rest off of the grill in a small pan for 10-15 minutes. For service, slice steak across the grain of the meat, top with chipotle butter and pan juices from the resting pan. Garnish with arugula dressed with olive oil.  

Chipotle Butter Ingredients:

  • 3 lb. unsalted butter, at room temperature 2 tbsp. steak seasoning mix (above)
  • 1 each 7 oz. can chipotle in adobo 3 sheets parchment paper or wax paper

Method: Puree chipotle chiles and adobo sauce in a blender or food processer until smooth. Place butter and seasoning in the bowl of a stand mixer with a paddle attachment and starting on low, whip butter until softened. Add chipotle puree and slowly increase blender speak until butter is fluffy and a pale orange in color. Roll reserved butter in parchment paper and store frozen until needed for service.