5.0 from 3 votes
Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}
The savory and subtly sweet marinade tenderizes this steak and adds a depth of flavor. The red pepper pesto is so good it could be eaten with a spoon.
Prep Time
10 mins
Cook Time
10 mins
Resting Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 6 Servings
Calories: 511 kcal
Course:
Main Course
Cuisine:
American
Ingredients
The Steak:
- 3 cloves garlic minced
- 3 tablespoons red wine vinegar
- 2 tablespoons minced fresh thyme leaves
- 2 tablespoons agave nectar or honey
- 2 tablespoons Worcestershire sauce
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup olive oil
- 2 lbs tri-tip steak
The pesto:
- 2 roasted red peppers chopped (see How to: Roast a Bell Pepper)
- 3 tablespoons slivered almonds toasted
- 1 garlic clove chopped
- ⅓ cup chopped cilantro
- 3 tablespoons grated Parmesan cheese
- 1 ½ teaspoons freshly-squeezed lime juice
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
The Steak:
- In a medium bowl, whisk together garlic, red wine vinegar, thyme, agave nectar, Worcestershire sauce, salt and pepper. While whisking, slowly pour in the olive oil.
- Place the tri-tip steak in a large resealable plastic bag. Add the marinade, seal the bag and massage the meat to coat it with the marinade.
- Refrigerate for at least 6 hours and up to 12 hours.
- Remove the steak from the refrigerator 30 minutes prior to grilling to allow the meat to come to room temperature.
- Preheat the grill to medium-high heat and lightly oil the grill.
- Place the steaks on the grill and cook until desired degree of doneness is reached, about 5 minutes per side, depending on the thickness of the steak. Remove steak from the grill and let rest for 10 minutes before slicing.
Cup of Yum
The Pesto:
- Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined.
- While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.
Nutrition Information
Serving
1Serving (⅙ of Recipe)
Calories
511kcal
(26%)
Carbohydrates
10g
(3%)
Protein
34g
(68%)
Fat
37g
(57%)
Saturated Fat
8g
(40%)
Cholesterol
102mg
(34%)
Sodium
731mg
(30%)
Potassium
598mg
(17%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
255IU
(5%)
Vitamin C
11.5mg
(13%)
Calcium
102mg
(10%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 511
% Daily Value*
| Serving | 1Serving (⅙ of Recipe) | |
| Calories | 511kcal | 26% |
| Carbohydrates | 10g | 3% |
| Protein | 34g | 68% |
| Fat | 37g | 57% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 102mg | 34% |
| Sodium | 731mg | 30% |
| Potassium | 598mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 102mg | 10% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.