TRI-TIP STEAK WITH MUSHROOMS AND PEPPERS
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
- Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
- Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss.
- Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes.
- Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.
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Kanchhi maya Tmg
[email protected]I love this recipe! The steak is always cooked perfectly and the sauce is delicious. I usually serve it with rice and a side of vegetables.
Hooyo Cadey
[email protected]This is the best Tri-Tip Steak recipe I've ever tried. The steak is so tender and flavorful, and the mushrooms and peppers are a perfect complement. I will definitely be making this again!
Teeri Ferrell
[email protected]This recipe is a family favorite. We make it at least once a month. The steak is always tender and juicy, and the mushrooms and peppers are cooked to perfection.
Antionetta McGinnis (Netta)
[email protected]I'm not sure what I did wrong, but my steak was tough and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Tshepo Jonas
[email protected]This recipe is a great way to impress your guests. The steak is always cooked perfectly and the sauce is delicious. I usually serve it with roasted potatoes and asparagus.
bhakta nepali
[email protected]I made this recipe last night and it was a disaster. The steak was overcooked and the sauce was too spicy. I won't be making this again.
SK Anika Sultana
[email protected]This recipe is easy to follow and the results are amazing. The steak was cooked perfectly and the sauce was delicious. I will definitely be making this again and again!
IT Support Technician [rin ibrahim]
[email protected]I'm not a big fan of steak, but this recipe changed my mind. The steak was so tender and flavorful, and the mushrooms and peppers were a great addition. I'll definitely be making this again!
Braxton Smith
[email protected]This recipe is a great way to use up leftover steak. I usually make it with grilled steak, but you could also use steak that has been cooked in a skillet.
Kashif Abbas
[email protected]I love this recipe! The steak is always tender and flavorful, and the mushrooms and peppers are cooked to perfection. I usually serve it with rice and a side salad.
ryker Glover
[email protected]This recipe was just okay. The steak was a bit tough and the sauce was too salty. I probably won't make it again.
Wilondja Itaji
[email protected]I've tried this recipe a few times and it's always a hit. The steak is always cooked perfectly and the sauce is delicious. I usually serve it with mashed potatoes and green beans.
Rana Noman
[email protected]This recipe is a keeper! The steak was tender and flavorful, and the mushrooms and peppers were cooked to perfection. I highly recommend it!
Oluwasanmi
[email protected]I made this recipe last night and it was delicious! The steak was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Jansi Janu
[email protected]Not a fan of this recipe. The steak was tough and the sauce was bland.
The Average Communist
[email protected]This recipe is easy to follow and the results are amazing. The steak was tender and juicy, and the mushrooms and peppers were cooked to perfection. Will definitely make this again!
Natasha Moraza
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The steak is always cooked perfectly and the sauce is delicious. I highly recommend it!
Arinze Donald
[email protected]This Tri-Tip Steak with Mushrooms and Peppers recipe was a hit at my last dinner party. The steak was tender and flavorful, and the combination of mushrooms and peppers was perfect.