Best 2 Tri Tip Steak With Tomato Romesco Recipes

**Tri-Tip Steak with Tomato Romesco: A Flavorful Culinary Journey**

Indulge in the tantalizing flavors of tri-tip steak, expertly paired with a vibrant tomato romesco sauce. This mouthwatering dish promises a symphony of textures and tastes, starting with the succulent and tender tri-tip, known for its distinctive triangular shape. The accompanying tomato romesco sauce adds a vibrant and savory dimension, bursting with the freshness of tomatoes, the nutty richness of almonds, and the smoky warmth of roasted red peppers. Together, they create a culinary masterpiece that will tantalize your taste buds and leave you craving for more. In addition to the main recipe, this article offers variations to cater to different preferences, including a flavorful marinade for the steak and a delectable chimichurri sauce. Get ready to embark on a culinary journey with this comprehensive guide to tri-tip steak and its delectable accompaniments.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST BEEF TRI-TIP

The Best Beef Tri-Tip image

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks

Time 2h

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

Steps:

Preheat the oven to 225 degrees F (110 degrees C).
Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

TRI-TIP STEAK WITH MUSHROOMS AND PEPPERS

Tri-Tip Steak With Mushrooms and Peppers image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cube beef bouillon
4 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Juice of 2 lemons
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
6 sprigs thyme
4 sprigs rosemary
1 bunch scallions, cut into large pieces
1 1/2 pounds beef tri-tip, trimmed of excess fat
1 pound cremini mushrooms
2 red bell peppers, cut into large chunks
1 clove garlic, smashed

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.

Tips and Conclusion

Tips:

When choosing a tri-tip steak, look for one that is well-marbled with a deep red color.
To make the tomato romesco, use ripe, flavorful tomatoes. You can also add other vegetables to the romesco, such as roasted peppers or zucchini.
If you don't have a grill, you can cook the tri-tip steak in a skillet over medium-high heat. Just be sure to sear the steak for a few minutes on each side before reducing the heat to medium-low and cooking until the steak is done to your desired doneness.
Tri-tip steak is a versatile cut of meat that can be cooked in a variety of ways. In addition to grilling or pan-searing, you can also roast or braise tri-tip steak.
No matter how you choose to cook it, tri-tip steak is a delicious and flavorful cut of meat that is sure to please everyone at your table.

Conclusion:

Tri-tip steak is a delicious and versatile cut of meat that is perfect for grilling, pan-searing, roasting, or braising. When cooked properly, tri-tip steak is tender, juicy, and flavorful. The tomato romesco is a flavorful and tangy sauce that complements the tri-tip steak perfectly. This dish is sure to be a hit at your next barbecue or dinner party.