I love steaks. I’m a total carnivore, but I don’t get to eat them that often because there are so many vegetarians in my house. Whenever we cook steaks at home, it’s a special occasion (for me ).
I chose a tri tip sirloin steak because the meat is tender and very lean. There isn’t a lot of fat on it for those of you who are health conscious (though red meat isn’t that healthy to begin with – everything in moderation!). It’s also fairly cheap compared to other cuts, such as rib-eye. I grill it, then slice it thin and serve it with a salad. I love it.
1. Info for Grilled Tri Tip Sirloin Beef Steak
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Grilled Tri Tip Sirloin Beef Steak
- 1/3 cup soy sauce
- 4 chunks tri tip sirloin beef (about 2 inches thick)
- 4-1/2 tsp brown sugar
- 1 Tbs honey
- 1/2 tsp mushroom seasoning salt
- 1 tsp smoked paprika powder
- 1/2 tsp cayenne pepper
- 1 tsp black peppercorns, freshly ground
- juice of one lemon , freshly squeezed
- 2 Tbs peanut oil
- 2 Thai green bird chiles, seeded, finely chopped, to taste
- 2 tsp ginger garlic paste
- 1 Tbs garlic, finely minced
- 1 cup greens: arugula, romaine, frisee lettuce
3. Directions:
- Preheat the oven to 350°F.
- In a bowl, combine the brown sugar, honey, mushroom seasoning salt, paprika, cayenne pepper, black pepper, lemon juice, a little drizzle of oil, chiles, garlic and ginger garlic paste together. Place the 4 pieces of meat in a sealable plastic bag. Add the marinade,seal and chill for about 30-45 minutes.
- With a brush, grease a cast iron skillet grill or a regular frying pan would work but you won’t get the nice grill marks, heat until it’s really hot, almost at the smoking point. Place the beef on high heat for 1-2 minutes using tongs. Do NOT pierce the meat with a fork! Turn the meat 45° if you want to create a fancy criss-cross grill mark. Grill for another 1-2 minutes. Flip the meat on the other side. Grill for 2-3 minutes. Pour the rest of the soy sauce marinade over the beef. Immediately transfer the skillet to the oven and roast the beef for about 3-4 minutes (or 6 minutes if you like it well done), depending on how pink you like your meat. It’s important that you do not pierce the meat so it stays moist and tender.
- Remove the pan from the oven. Transfer the beef to a platter. Cover with a piece of aluminum foil. Let the meat sit for at least 5 minutes before slicing.
- Thinly slice the steak cross-wise and serve immediately.
- Serve with a gratin dauphinois or some greens.
- Bon appétit!