Home Lifestyle Best Tri-Tip Steak With Salsa Verde Recipe

Best Tri-Tip Steak With Salsa Verde Recipe

20
0


tri tip with salsa verde

Mike Garten

The tri-tip steak, once found only as the makings for ground beef, was introduced as a stand-alone cut in California’s Santa Maria Valley in the 1950s as an inexpensive yet extremely tender, lean, and flavorful stand-in for cuts like rib eye and strip steak. Complete the meal with a zesty herb sauce!

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Cal/Serv:
392

Yields:

4
– 6


servings

Total Time:

0

hours

25

mins

1


11/2- to 2-pound tri-tip steak, trimmed

1/2


small clove garlic, pressed

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  1. Heat grill to medium-high. Rub tri-tip with 1 tablespoon oil, then paprika and 1/2 teaspoon each salt and pepper.
  2. Grill, turning occasionally, until browned on all sides and cooked to desired doneness, 18 to 25 minutes depending on size of tri-tip. (It’s medium-rare when instant-read thermometer inserted into thickest part of meat registers 130°F.) Transfer to cutting board and let rest at least 10 minutes before slicing. 
  3. Meanwhile, in mini food processor or blender, pulse parsley, basil, capers, garlic, mustard, honey, 1/4 teaspoon salt, and 1/2 teaspoon pepper until finely chopped. Add remaining 3 Tbsp oil and pulse to combine. Serve with steak. 

NUTRITIONAL INFORMATION (per serving): About 392 calories, 26.5 g fat (7.5 g saturated), 35 g protein, 466 mg sodium, 2 g carbohydrate, 1 g fiber

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