SKILLET TRI-TIP STEAK
If you're wondering how to cook tri-tip, you've found your answer in this quick and easy Skillet Tri-Tip Steak recipe.
Provided by All She Cooks
Categories Main dishes
Time 27m
Number Of Ingredients 6
Steps:
- In a large cast iron skillet or other heavy-duty skillet, heat olive oil over medium-high heat.
- In a small bowl, combine rosemary, garlic powder, salt, and pepper. Rub each side of the steak with the mixture and place the steak in a hot skillet.
- Sear on both sides for about 2 minutes per side.
- Reduce heat to medium. For medium-rare steaks (internal temperature of 145° - 160°F), cook for an additional 6-8 minutes, turning once to ensure even cooking on both sides. For well-done steaks, cook for an additional 2-3 minutes.
- Remove steaks from skillet, cover, and allow them to rest for 5-10 minutes before serving. For a more tender result, cut steaks in thin slices against the grain.
Nutrition Facts : ServingSize 1 g, Calories 365 kcal, Carbohydrate 1 g, Protein 40 g, Fat 21 g, Cholesterol 125 mg, Sodium 1138 mg, UnsaturatedFat 4 g
SIMPLE GRILLED TRI-TIP STEAK
Steps:
- Gather the ingredients.
- In a small bowl, combine the white vinegar, vegetable oil, soy sauce, garlic, black pepper, and salt to make the marinade .
- Make sure the marinade is mixed well and pour it into a resealable plastic bag. Add tri-tip steak and make sure it is well coated. Using tongs , carefully turn steak over a few times in marinade. Seal bag, and let the steak marinate for 2 to 6 hours, or up to overnight.
- Prepare a medium (500 F to 600 F) gas or charcoal grill fire. Remove tri-tip steak from marinade and discard the marinade. Place steak on the preheated hot grill.
- Cook for 12 to 15 minutes, turning once or twice during the cooking process to get an even sear, including holding the sides against the grill for a few minutes to make sure all surfaces are seared. Remove steak once it has reached the desired temperature .
- Rest steak for 5 to 10 minutes. Make sure to tent with aluminum foil if the rest time is longer than 5 minutes or if you are waiting for other items to come off the grill so the meat does not become cold.
- Slice tri-tip against the grain in thin pieces and serve with your favorite sides.
Nutrition Facts : Calories 658 kcal, Carbohydrate 2 g, Cholesterol 188 mg, Fiber 0 g, Protein 61 g, SaturatedFat 1 g, Sodium 1310 mg, Sugar 0 g, Fat 43 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SOUTHWESTERN TRI-TIP ROAST
This low-fat roast recipe uses chipotle peppers and cumin to add flavor without fat to this easy meal.
Provided by ElizabethKnicely
Categories Roast Beef
Time P1DT1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For rub, combine the chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours.
- Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425°F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140°F Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155°F Cover and let stand 15 minutes. The temperature of the meat after standing should be 160°F.).
- Makes 6 to 8 servings.
Nutrition Facts : Calories 17.5, Fat 1.8, SaturatedFat 0.2, Sodium 146, Carbohydrate 0.5, Fiber 0.1, Protein 0.1
SANTA MARIA GRILLED TRI-TIP BEEF
The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
Provided by Chef John
Categories Main Dish Recipes
Time 5h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
- Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
- Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g
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
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