MARINATED TRI-TIP IN RED WINE AND HERBS
Provided by Valerie Bertinelli
Categories main-dish
Time 3h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the marinade: Place the steak in a 2-gallon resealable plastic bag and place the bag in a large bowl. Add the shallots, oil, honey, mustard, cilantro, parsley, thyme, garlic, oregano, wine, 1 tablespoon kosher salt and 2 teaspoons black pepper to the bag. Cut the oranges in half, squeeze the juice into the marinade and then add the halves as well. Seal the bag, squeezing out any excess air, then massage the marinade into the steak, making sure all the ingredients are evenly incorporated. Marinate the steak in the refrigerator for 2 1/2 hours.
- Preheat a grill for cooking over medium-high heat. Remove the steak from the marinade, making sure to pull off any marinade ingredients like herbs or shallots that stick to the steak (reserve the marinade). Generously sprinkle the steak all over with salt and pepper. Grill until dark grill marks form, 3 to 4 minutes per side; then turn the heat down, cover the grill and cook until an instant-read thermometer inserted into the thickest part of the steak registers 130 degrees F for medium-rare, another 25 to 30 minutes. Remove the steak from the grill and let rest for 10 minutes.
- Meanwhile, place the marinade in a medium pot over medium-high heat. Bring the mixture to a boil and cook until thickened and reduced down to 1 1/2 cups, approximately 25 minutes. Remove from the heat and strain the sauce through a fine-mesh strainer.
- To serve: Rub a cutting board with olive oil and garlic, then sprinkle with flaky sea salt. Put the steak on top and slice it against the grain. Garnish with cilantro and parsley leaves, and serve with the red wine herb sauce.
GRILLED TRI-TIP STEAK
Provided by Food Network
Categories main-dish
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
- Heat a grill on high.
- Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
- Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.
SOUTHWESTERN TRI-TIP STEAKS
Loaded with cilantro and lime, this tri-tip steak is marinated in beer, wine and spices. The recipe as it stands produces a pretty mild result. Choose a dark beer for a richer flavor and, to increase the heat level, add more red pepper flakes or toss in a chopped up jalapeno pepper. (The seeds and membranes hold the most heat in a pepper, so you can further adjust heat levels that way.)
Provided by Sandi From CA
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all ingredients except steaks and place steaks in a large baking dish or zip-lock bag. Pour the marinade over the steaks and chill in the fridge for several (up to 24) hours.
- Bring steaks to room temperature (about 30 minutes) and preheat grill.
- Grill for 8 to 10 minutes or until they reach desired doneness, then let steaks rest, covered with foil, for 5 minutes to redistribute juices.
- Slice thinly against the grain and serve.
Nutrition Facts : Calories 778.4, Fat 30.1, SaturatedFat 11.9, Cholesterol 147.4, Sodium 732.1, Carbohydrate 26.1, Fiber 1.2, Sugar 4.9, Protein 45.7
BEEF TRI-TIP MARINADE
I came up with this tri-tip marinade by chance when I went to pour Worcestershire and found I was nearly out! Also works great for beef kebabs.
Provided by valerierouse
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 9.9 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 200.3 mg, Sugar 6.5 g
STEAK TIPS WITH RED WINE SAUCE
To build layers of flavor, make the pan sauce in the skillet after cooking the steak tips. The browned bits left behind in the skillet add flavor to the sauce. From Cook's Country Magazine, Feb/March 2013.
Provided by HisPixie
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat steak tips dry with paper towels and season with salt & pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak tips and cook until well browned all over and meat registers 125 degrees (for medium-rare), 5 to 7 minutes. Transfer to plate and tent loosely with foil.
- Add 1 TBL butter to now-empty skillet and melt over medium heat. Add shallot and cook until softened, about 2 mintues. Add wine and sugar and simmer until nearly evaporated, about 3 minutes. Add broth and any accumulated steak juice from plate and simmer until liquid is reduced to 1/3 cup, about 3 minutes.
- Off heat, whisk in remaining 3 TBL butter and thyme. Season with salt and pepper, to taste. Return steak tips to skillet and toss with sauce.
Nutrition Facts : Calories 508.9, Fat 36.6, SaturatedFat 16.5, Cholesterol 158.1, Sodium 203.7, Carbohydrate 2.8, Sugar 1.3, Protein 35.1
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