Tri-tip roasts are popular here in California; it's a flavorful cut, perfect for barbecuing and grilling. Triangular in shape, it is also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style.
The tri-tip cut is rather lean and can get tough if over-cooked. So, don't trim the fat before cooking (it will be needed to keep the steak tender), and use a meat thermometer and stop the cooking at 130°F.
This cut can be hard to find outside of California, though I understand that both Costco and Sam's Club carry it. You can also use this recipe with a flank steak.
Why the bell pepper salsa?
Well, we were out of tomatoes and chiles, but we happened to have bell peppers, green onions, and chile flakes, and you know what? It was great! Perfect with the steak.
Grilled Tri-Tip Steak with Bell Pepper Salsa
If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then placing it a 325°F oven until the internal temperature of the steak/roast reaches 130°F.
2 tablespoons soy sauce
2 tablespoons sherry vinegar or apple cider vinegar
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1 (2-pound) tri-tip steak or roast
Freshly ground black pepper
1 large bell pepper (any color), stem and seeds removed, finely chopped
4 green onions, thinly sliced, white and green parts
1 cloves garlic, finely chopped (1 teaspoon)
2 tablespoons parsley, basil, or arugula, chopped
1/4 teaspoon red chile flakes
2 tablespoons apple cider or red wine vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Marinate the steak:
Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place steak in the bowl and coat on all sides with the marinade. Marinate for 20 minutes while you are preheating the grill.
Prepare the grill:
Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.
Pat dry steak, sprinkle with salt and pepper:
When the grill is ready and hot, remove the meat from the marinade and pat it dry with paper towels. Sprinkle generously all over with salt and freshly ground black pepper.
Sear tri-tip on hot side of grill:
Place the tri-tip on the hot side of the grill. Leave the cover off and watch carefully for flare-ups.
As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control.
Keep moving the tri-tip around the grill away from the flames if they get too high. Brown well on both sides.
Move steak to lower heat side of grill:
When the tri-tip steak is browned all over, move it to the lower heat side of the grill.
Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.)
If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.
Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat).
Remove from grill, cover with foil and let rest for 15 minutes.
Make the bell pepper salsa by stirring together all of the salsa ingredients in a small bowl.
Cut the tri-tip in 1/4-inch slices across the grain of the meat. Serve with the bell pepper salsa.
Slow Roasted Hanger Steak from Helen of Beyond Salmon
Grilled Tri Tip with Chimol Salsa from Kalyn of Kalyn's Kitchen
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 32mg||158%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|