Tri-Tip Steak With Salsa Verde
Tri-tip steak, originally used primarily for ground beef, was popularized in California’s Santa Maria Valley during the 1950s as a budget-friendly alternative to cuts like ribeye and strip steak. Known for its tenderness, leanness, and rich flavor, it’s a standout choice. Pair it with a vibrant herb sauce to round out the meal!
Ingredients
- 1 11/2- to 2-pound tri-tip steak, trimmed
- 4 Tbsp. olive oil, divided
- 1 tsp. smoked paprika
- Kosher salt and pepper
- 1 c. parsley leaves
- 1/2 c. basil leaves
- 3 Tbsp. capers, drained
- 1/2 small clove garlic, pressed
- 2 tsp. Dijon mustard
- 1/2 tsp. honey
Instructions
- Heat grill to medium-high. Rub tri-tip with 1 tablespoon oil, then paprika and 1/2 teaspoon each salt and pepper.
- 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.
- 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.
Nutrition
Calories: 392kcalCarbohydrates: 2gProtein: 35gFat: 26.5gSaturated Fat: 7.5gSodium: 466mgFiber: 1g
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