At Home with a Farmer: Tri-Tip Steak with Calli & Tate Williams
Having open conversations about food and farming with South Dakotans and the farmers who grow it is what we do. In fact, that’s what Hungry for Truth is all about. In our At Home with a Farmer series, we’re stepping into the kitchens of South Dakota farmers to share their favorite homemade recipes and stories that tie back to soy. By connecting farming to food and family tradition, these moments highlight the authenticity of farm life while building trust and awareness of the vital role farmers play in our communities.
A Taste of Home
Outside Mitchell, SD Calli and Tate Williams are raising their family, and their cattle, with a focus on quality, hard work, and connection. When they’re not busy caring for their herd or managing TW Angus, their family-owned beef business, you’ll often find them gathered around their Big Green Egg, cooking one of their favorite meals: Tri-Tip Steak.
For Calli, this recipe isn’t about elaborate ingredients, it’s about simplicity and flavor. “We keep it simple, that’s kind of the beauty of tri-tip,” she says. “A little olive oil, salt, pepper, and garlic salt, and you’re good to go.”
From the Farm to the Grill
The tri-tip steak is a flavorful, triangle-shaped cut from the bottom sirloin, one that’s often ground into burger but, when prepared right, becomes the centerpiece of a meal. The Williams family coats their tri-tip with olive oil, seasons it generously, and cooks it over indirect heat on their Big Green Egg until it’s tender and smoky.
That Big Green Egg has become something of a family heirloom. “It was actually a wedding gift,” Calli laughs. “All four of Tate’s siblings got married within about 16 months, and all of us got Green Eggs from our aunts and uncles. It’s something we all still use—some for wings, some for pizza, and us for brisket and tri-tip.”
As the steak cooks, Calli prepares simple sides like rosemary butter rolls and a fresh salad, a nightly staple in their home. “We’re an every-night-salad kind of family,” she says with a smile. “It’s how I grew up.”
How Soy Supports South Dakota Beef
Every great meal begins long before it reaches the table. On the Williams farm, that story starts in the feedlot—where soybeans play a key role in raising healthy, high-quality cattle.
Soybeans are a primary protein source in livestock feed, providing essential amino acids and nutrients that promote animal growth and health. Soy protein is also highly digestible, making it an efficient and cost-effective way to nourish cattle while supporting sustainable livestock production.
By feeding soybean meal, farmers like the Williams family not only ensure their animals are strong and well-nourished, but also contribute to a more sustainable food system. The soybeans grown right here in South Dakota help fuel local farms, support animal agriculture, and connect the entire cycle, from the soil to the steak.
Connection Through Food and Farming
The Williams family’s meals reflect the same care and intention they bring to their farm. Every cut of beef tells a story, one that begins with South Dakota soil, continues through the hardworking hands that raise it, and ends around the family dinner table.
Whether they’re preparing brisket for a crowd or a simple tri-tip for a weeknight dinner, Calli and Tate believe the best meals don’t have to be complicated; they just need good ingredients and great company.
Discover More from Calli’s Farm and Soy-Inspired Recipes
Want to learn more about Calli and her family’s farm? Read From the Ground Up with Calli Williams for a closer look at their story.
Looking for more ways to bring soy into your kitchen? Explore our full collection of soy-inspired recipes for meals, baked goods, and family favorites.
Calli & Tate’s Tri-Tip Steak
Bring a taste of farm life into your kitchen with this simple, flavorful recipe.
