Tri-Tip Steak With Mushrooms And Peppers
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil1 tbsp
Soy Sauce1 tbsp
Worcestershire Sauce1 tsp
Red Pepper Flake6 sprigs
Thyme4 sprigs
Rosemary1 clove
Garlic (smashed)Directions:
1
Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve
2
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
3
Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions
4
Let cool
5
Using a fork, pierce the meat all over at 2-inch intervals
6
Add to the marinade, making sure it is completely submerged
7
(If necessary, weigh down the meat with a plate
8
) Cover and refrigerate 3 to 8 hours
9
Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade)
10
Put the mushrooms and bell peppers in a large bowl
11
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
12
Season with salt and pepper and toss
13
Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side
14
For charcoal, push the coals to one side
15
Remove the meat from the marinade and pat dry, reserving the marinade
16
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)
17
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
18
Transfer to a cutting board and let rest at least 10 minutes
19
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
20
Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side
21
Slice the steak against the grain and serve with the vegetables
22
Photograph by Yunhee Kim