The tri-tip steak has become increasingly popular for its great beefy taste and tender chew – and is usually a tad cheaper than its other flavour-packed counterparts such as rib-eye. A lean cut of meat with a fairly decent amount of fat, it is ideal for the grill or braai stand and adopts the flavours of other ingredients quite easily.
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Tri-Tip Steak With Salsa Verde Recipe
Tri-Tip Steak With Salsa Verde
Equipment
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1 Instant-read thermometer
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1 Cutting Board
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1 Food processor or blender
Ingredients
- 900 g Tri-tip steak, trimmed
- 4 Tbsp Olive oil, divided
- 1 tsp Smoked paprika
- Kosher salt and pepper
- 1 cup Parsley leaves
- ½ cup Basil leaves
- 3 Tbsp Capers, drained
- ½ small Clove garlic, pressed
- 2 tsp Dijon mustard
- ½ tsp Honey
Instructions
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Heat grill to medium-high. Rub tri-tip with 1 Tbsp oil, then paprika and ½ tsp each salt and pepper.
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Grill, turning occasionally until browned on all sides and cooked to desired doneness, 18 to 25 mins depending on size of tri-tip. It’s medium-rare when instant-read thermometer inserted into thickest part of meat registers 55℃. Transfer to cutting board and let rest at least 10 mins before slicing.
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Meanwhile, in mini food processor or blender, pulse parsley, basil, capers, garlic, mustard, honey, ¼ tsp salt and ½ tsp pepper until finely chopped. Add remaining 3 Tbsp oil and pulse to combine. Serve with steak.
Notes
Nutrition Facts: About 392 cal, 26.5 g fat (7.5 g sat), 35 g pro, 466 mg sodium, 2 g carb, 1 g fibre.
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