Grilled Marinated Tri-Tip Steak with Red Pepper Cilantro Pesto {Giveaway}
You can never have too many main course recipes, so give Grilled Marinated Tri-Tip Steak with Red Pepper Cilantro Pesto {Giveaway} a try. This recipe makes 6 servings with 430 calories, 34g of protein, and 28g of fat each. For $2.86 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up garlic clove, red wine vinegar, cilantro, and a few other things to make it today. 1628 people found this recipe to be flavorful and satisfying. It is brought to you by Cookin Canuck. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your The Fourth Of July event. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is tremendous. Grilled Tri-Tip Steak with Bell Pepper Salsa, Grilled to Perfection! Herb Marinated Tri-Tip Beef Roast, and Tri-Tip Steak Frites with Red Wine Sauce are very similar to this recipe.
Servings: 6
Ingredients:
2 tbsp agave nectar or honey
1/2 tsp freshly ground black pepper
1/3 cup chopped cilantro
2 tbsp minced fresh thyme leaves
3 cloves garlic, minced
1 garlic clove, chopped
3/4 tsp kosher salt
1 1/2 tsp freshly-squeezed lime juice
1/3 cup olive oil
3 tbsp grated Parmesan cheese
3 tbsp red wine vinegar
2 roasted red peppers, chopped (see How to: Roast a Bell Pepper)
3 tbsp slivered almonds, toasted
2 lbs tri-tip steak
2 tbsp Worcestershire sauce
Equipment:
whisk
bowl
ziploc bags
grill
food processor
Cooking instruction summary:
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.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.
Step by step:
1. 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.
2. Place the tri-tip steak in a large resealable plastic bag.
3. 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.
4. 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.
5. 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.
6. Remove steak from the grill and let rest for 10 minutes before slicing.
7. Place roasted red bell peppers in the bowl of a food processor.
8. 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.
Nutrition Information:
covered percent of daily need
