Grilled Marinated Tri-Tip Steak Recipe With Red Pepper Cilantro Pesto {Giveaway}
This flavorful grilled tri-tip steak recipe is sure to become a family favorite. Marinated in a delicious blend of garlic, red wine vinegar, and fresh herbs, the steak is grilled to perfection and served with a zesty roasted red pepper pesto that adds a burst of flavor with every bite. Juicy, tender, and bursting with savory goodness, this dish is perfect for a casual weeknight dinner or a special weekend barbecue. Get ready to impress your guests with this mouthwatering meal!
— Constant Cookbook
Ingredients
- 3 cloves garlic, minced
- 3 tbsp red wine vinegar
- 2 tbsp minced fresh thyme leaves
- 2 tbsp agave nectar or honey
- 2 tbsp Worcestershire sauce
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup olive oil
- 2 lbs tri-tip steak
- 2 roasted red peppers, chopped (see How to: Roast a Bell Pepper)
- 3 tbsp slivered almonds, toasted
- 1 garlic clove, chopped
- 1/3 cup chopped cilantro
- 3 tbsp grated Parmesan cheese
- 1 1/2 tsp freshly-squeezed lime juice
- 1/4 cup extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- The Steak:
- In a medium bowl, whisk together garlic, red wine vinegar, thyme, agave nectar, Worcestershire sauce, salt and pepper. While whisking, slowly pour in the olive oil.
- Place the tri-tip steak in a large resealable plastic bag. Add the marinade, seal the bag and massage the meat to coat it with the marinade.
- Refrigerate for at least 6 hours and up to 12 hours.
- Remove the steak from the refrigerator 30 minutes prior to grilling to allow the meat to come to room temperature.
- Preheat the grill to medium-high heat and lightly oil the grill.
- Place the steaks on the grill and cook until desired degree of doneness is reached, about 5 minutes per side, depending on the thickness of the steak. Remove steak from the grill and let rest for 10 minutes before slicing.
- The Pesto:
- Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined.
- While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.
Yield
Serves 6
Nutrition
- Serving Size: 1 Serving (1/6 of Recipe)
- Calories: 511 kcal
- Carbohydrate Content: 10 g
- Protein Content: 34 g
- Fat Content: 37 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 102 mg
- Sodium Content: 731 mg
- Fiber Content: 1 g
- Sugar Content: 6 g
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