Tri-Tip Steak With Salsa Verde
Nutritional Facts: About 392 cal, 26.5 g fat (7.5 g sat), 35 g pro, 466 mg sodium, 2 g carb, 1 g fibre.
Equipment
- 1 Instant-read thermometer
- 1 Cutting Board
- 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
- Heat grill to medium-high. Rub tri-tip with 1 Tbsp oil, then paprika and ½ tsp each salt and pepper.
- 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.
- 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
Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS