Unleash a burst of bold flavors with this Grilled Tri-Tip Steak recipe, featuring a unique balsamic and dijon marinade, a crunchy red walnut, rosemary, and garlic crust, all crowned with a vibrant arugula blue cheese pesto. Prepare for an unforgettable culinary experience that transforms a simple steak into a gourmet delight.
While classics like Coffee Crusted Tri-Tip with Balsamic Stout Reduction hold a special place in my heart, this innovative grilled tri-tip recipe is poised to become a new favorite. It’s a symphony of textures and tastes, designed to elevate your grilling game and impress even the most discerning palates. The beauty of tri-tip lies in its versatility and rich flavor, making it an excellent canvas for diverse seasonings and cooking methods. This particular rendition marries the robust character of the beef with a sophisticated crust and a refreshing pesto, creating a dish that’s both comforting and adventurous.
Discovering the Delight of Tri-Tip Steak
Tri-tip, often overlooked in favor of more common cuts, is a triangular cut of beef from the bottom sirloin primal cut. Known for its rich marbling, tender texture, and robust beefy flavor, it’s a fantastic choice for grilling, roasting, or smoking. It’s leaner than brisket but more flavorful than sirloin, offering a perfect balance that makes it incredibly satisfying. When cooked correctly, tri-tip delivers a juicy, tender bite that’s hard to resist. Its unique shape allows for different levels of doneness across the cut, pleasing a variety of preferences at the dinner table. This recipe specifically harnesses the tri-tip’s inherent qualities, enhancing them with a thoughtful selection of complementary ingredients that promise an exceptional meal.
A Farmers Market Find: The Inspiration Behind the Crust
Last weekend, a delightful stroll through my local farmers market led to an exciting discovery at the Terra Bella Ranch stand. I reconnected with Miss Alex from Bay Bird Inc., and a friendly chat with owner Jeff resulted in a generous bounty of his specialty red walnuts and fresh figs. These exquisite ingredients sparked immediate inspiration, transforming what would have been a simple meal into an extraordinary culinary adventure. The sweet, plump figs found their way into a luscious Goat Cheese Fig Grilled Cheese sandwich and a refreshingly new Fig and Peach Smoothie recipe. However, it was the vibrant red walnuts that truly stole the show, becoming the star of this sensational tri-tip crust and an integral component of the accompanying pesto.
The marriage of this exquisitely crusted steak, the creamy pesto, and sweet caramelized onions creates a truly decadent mid-week dinner experience. This dish isn’t just about eating; it’s about savoring the moments, the flavors, and the joy of creating something truly special in your kitchen. The rich nuttiness of the walnuts, the aromatic rosemary, and the pungent garlic form an incredible counterpoint to the steak’s natural richness, while the vibrant pesto adds a layer of freshness and complexity that elevates every bite.
Grilled Tri Tip Steak: Essential Ingredients
Crafting this flavorful tri-tip requires a selection of fresh, high-quality ingredients that work in harmony to create a memorable dish. Each component plays a vital role in building the layered flavors and appealing textures.
- 2 lbs Tri-Tip Steak: The star of our show, ensuring a hearty and satisfying meal for multiple servings. Choose a well-marbled cut for optimal flavor and tenderness.
- 2 tbsp Olive Oil: Acts as a binding agent for the marinade and crust, while also adding a subtle fruity note.
- 2 tbsp Balsamic Vinegar: Provides a tangy sweetness and helps tenderize the meat, infusing it with depth.
- 1 tbsp Dijon Mustard: Adds a sharp, pungent kick that complements the balsamic and helps the crust adhere beautifully.
- ½ cup Red Walnuts (or traditional walnuts): The cornerstone of our crust, offering a distinctive crunch and earthy flavor. Red walnuts, if available, lend a beautiful hue and slightly milder taste.
- 2 tsp Dried Rosemary: Infuses the crust with its piney, aromatic notes, a classic pairing with beef.
- 1 tbsp Kosher Salt: Essential for seasoning, bringing out the natural flavors of the meat and other ingredients.
- 1 tbsp Black Pepper: Adds a foundational spicy warmth to the crust.
- 4 cloves Garlic (crushed): Delivers a potent, savory punch that elevates the entire dish.
Crafting the Ultimate Walnut Crust: A Step-by-Step Guide
Preparing this exquisite tri-tip is a straightforward process, yielding impressive results. Follow these simple steps for a perfectly crusted and grilled steak.
Step 1: Prepare the Tri-Tip
Begin by carefully trimming any excess fat from the tri-tip. While some fat adds flavor, removing the thickest pieces ensures even cooking and allows the crust to adhere better. Pat the steak dry with paper towels to promote a crispier crust.
Step 2: Whisk the Flavorful Marinade
In a small bowl, combine the olive oil, balsamic vinegar, and dijon mustard. Whisk vigorously until all ingredients are well-incorporated. This mixture will serve as a foundational layer of flavor and a sticky base for our walnut crust.
Step 3: Prepare the Walnut Garlic Crust Mixture
In a small food processor or blender, combine the red walnuts (or traditional walnuts), dried rosemary, kosher salt, black pepper, and crushed garlic. Pulse the mixture until it forms a coarse, crumbly texture. Be careful not to over-process, as you want to maintain some texture for the crust.
Step 4: Blend Until Combined
Continue to blend the ingredients for the crust until they are evenly combined and the walnuts are finely chopped but not pasty. The goal is a uniform mixture that will adhere well to the steak.
Step 5: Apply the Marinade Base
Generously brush the olive oil, balsamic vinegar, and dijon mustard mixture over all surfaces of the prepared tri-tip steak. Ensure complete coverage, as this layer is crucial for both flavor penetration and crust adhesion.
Step 6: Press on the Walnut Crust
Next, evenly rub the walnut-garlic mixture onto the marinated steak, pressing gently to ensure it forms a thick, even crust on all sides. This creates a beautiful texture and locks in incredible flavor.
Grilling Tri-Tip to Perfection
Grilling is the preferred method for cooking tri-tip, allowing for a beautiful sear and juicy interior. Here’s how to achieve perfection:
Step 7: Grill to Desired Doneness
Preheat your grill to medium heat. Once hot, place the crusted tri-tip on the grill. Cook for approximately 45 minutes, flipping the steak every 15 minutes to ensure even cooking and a consistent crust. For medium-rare doneness, an internal temperature of 145°F (63°C) is ideal when measured with a meat thermometer inserted into the thickest part of the steak. Adjust grilling time for your preferred level of doneness: 130-135°F (54-57°C) for rare, 150-155°F (66-68°C) for medium, and 160°F (71°C) or higher for well-done.
Step 8: Rest and Slice
Once the tri-tip reaches your desired internal temperature, remove it from the grill and place it on a cutting board. Crucially, allow the steak to rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. When ready, slice the tri-tip against the grain to maximize tenderness. Tri-tip has two different grain patterns, so you may need to slice in two directions.
The Perfect Accompaniment: Arugula Walnut Blue Cheese Pesto
To truly elevate this dish, I crown the perfectly grilled and sliced tri-tip with a generous dollop of my delectable homemade Arugula Walnut Blue Cheese Pesto. This vibrant, savory pesto is the ideal complement, offering a fresh, peppery bite that cuts through the richness of the steak and balances the nutty crust. The peppery notes of arugula, combined with the sharpness of blue cheese and the earthy crunch of walnuts, create a complex flavor profile that transforms each forkful. Alongside, a helping of sweet and savory caramelized onions provides a delightful contrast, adding a layer of subtle sweetness that harmonizes beautifully with the robust flavors of the meat and pesto.
For me, few things compare to a succulent steak adorned with the distinct flavors of blue cheese and the sweetness of caramelized onions. This recipe takes that beloved combination a step further by incorporating the blue cheese into a rich, aromatic pesto. Imagine every juicy slice of steak infused with the creamy, tangy notes of a homemade pesto, perfectly paired with the melt-in-your-mouth sweetness of slow-cooked caramelized onions. It’s a dinner experience that truly satisfies – a harmonious blend of savory, sweet, and herbaceous notes that dance on your palate. This dish isn’t just a meal; it’s a celebration of flavor, designed to be shared and savored.
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Grilled Tri Tip with Arugula Walnut Blue Cheese Pesto
Ingredients
- 2 lbs tri tip steak
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1/2 cup walnuts (red or traditional)
- 2 tsp dried rosemary
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 4 cloves garlic, crushed
Instructions
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Begin by trimming most of the fat off the tri-tip steak.
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In a small bowl, whisk together the olive oil, balsamic vinegar, and dijon mustard until well combined.
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In a small food processor or blender, combine the walnuts, dried rosemary, kosher salt, black pepper, and crushed garlic.
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Blend all of these ingredients together until a coarse, crumbly crust mixture is formed.
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Brush the olive oil and vinegar mixture generously over all surfaces of the tri-tip steak.
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Next, firmly rub the walnut-garlic mixture onto the steak, ensuring an even coating on all sides to form a robust crust.
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Place the crusted tri-tip on a grill preheated to medium heat. Grill for approximately 45 minutes, flipping every 15 minutes, or until a meat thermometer inserted into the thickest part of the steak registers 145°F (63°C) for medium-rare doneness.
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Remove the tri-tip from the grill and let it rest on a cutting board for 10 minutes before slicing against the grain.
Nutrition Facts
Calories 533kcal (27%)
Carbohydrates 5g (2%)
Protein 49g (98%)
Fat 34g (52%)
Saturated Fat 8g (40%)
Cholesterol 147mg (49%)
Sodium 1910mg (80%)
Potassium 833mg (24%)
Fiber 1g (4%)
Sugar 1g (1%)
Vitamin A 20mg
Vitamin C 1.3mg (2%)
Calcium 89mg (9%)
Iron 4.3mg (24%)
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