Recipe for: Blackberry Tri-Tip Tacos

Blackberry Tri-Tip Tacos
For the Marinade:
2 pound tri-tip roast
3 pints blackberries
2 Tbs garlic, crushed
⅛ cup green onions, white parts only, sliced
1 bunch cilantro, stems removed
salt & pepper to taste
For the Blackberry Pico:
2 pints blackberries, cut in half
¼ cup onion, diced
1 bunch cilantro, roughly chopped
⅛ cup green onions, green parts only, sliced
salt & pepper to taste
corn tortillas


Preperation Time: 20 Minutes

Cooking Time: 50 Minutes

Total Time: 70 Minutes

Servings: 4


Dinner, Grilling, Beef


This wine pairing recipe was specifically created for Club W by Chef Marc Osier. Chef Marc started whipping up snacks and small meals for his family at the ripe age of 10-years old and never let it go. Today, he is the head chef at a restaurant in one of Newport Beach’s most renowned 5-star resorts. He received his culinary arts training at Johnson & Wales University and has cooked for restaurants around the country over the past 20 years. 


1. Combine all of the tri-tip marinade ingredients in a bowl or ziploc bag and refrigerate overnight.

2. Combine all of the blackberry pico ingredients in a small bowl, cover and chill.

3. Remove the tri-tip from the marinade and pat dry with paper towels (if the meat is grilled wet, it will turn gray instead of brown).

4. Grill the the whole tri-tip until it reaches medium doneness (about 50 minutes). Cover and let rest.

5. While the beef is resting, heat up corn tortillas on the grill. When you are ready assemble the tacos, add the beef and top with blackberry pico.