| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 3-pound beef tri-tip steak
- 1 cup thinly sliced shallots (from about 2 large shallots)
- 1/2 cup extra-virgin olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup roughly chopped fresh cilantro, plus leaves for garnish
- 1/4 cup roughly chopped fresh parsley, plus leaves for garnish
- 12 stems fresh thyme
- 6 cloves garlic, smashed
- 4 stems fresh oregano
- One 750-ml bottle red wine, such as Malbec or Pinot Noir (about 3 1/4 cups)
- Kosher salt and freshly grated black pepper
- 2 oranges
- Extra-virgin olive oil, for drizzling
- 1 clove garlic
- Flaky sea salt, for sprinkling
Instructions
- For the marinade: Place the steak in a 2-gallon resealable plastic bag and place the bag in a large bowl. Add the shallots, oil, honey, mustard, cilantro, parsley, thyme, garlic, oregano, wine, 1 tablespoon kosher salt and 2 teaspoons black pepper to the bag. Cut the oranges in half, squeeze the juice into the marinade and then add the halves as well. Seal the bag, squeezing out any excess air, then massage the marinade into the steak, making sure all the ingredients are evenly incorporated. Marinate the steak in the refrigerator for 2 1/2 hours.
- Preheat a grill for cooking over medium-high heat. Remove the steak from the marinade, making sure to pull off any marinade ingredients like herbs or shallots that stick to the steak (reserve the marinade). Generously sprinkle the steak all over with salt and pepper. Grill until dark grill marks form, 3 to 4 minutes per side; then turn the heat down, cover the grill and cook until an instant-read thermometer inserted into the thickest part of the steak registers 130 degrees F for medium-rare, another 25 to 30 minutes. Remove the steak from the grill and let rest for 10 minutes.
- Meanwhile, place the marinade in a medium pot over medium-high heat. Bring the mixture to a boil and cook until thickened and reduced down to 1 1/2 cups, approximately 25 minutes. Remove from the heat and strain the sauce through a fine-mesh strainer.
- To serve: Rub a cutting board with olive oil and garlic, then sprinkle with flaky sea salt. Put the steak on top and slice it against the grain. Garnish with cilantro and parsley leaves, and serve with the red wine herb sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 612 |
| Total Fat | 35 g |
| Saturated Fat | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 36 g |
| Cholesterol | 113 mg |
| Sodium | 853 mg |
| Serving Size | 1 of 8 servings |
| Calories | 612 |
| Total Fat | 35 g |
| Saturated Fat | 8 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 36 g |
| Cholesterol | 113 mg |
| Sodium | 853 mg |
Reviews
I’ve made this several times. Follow the recipe and comes out fantastic!
This is a great marinade for this particular steak. Fresh with lots of good Beef flavor
Loved the marinade but not the beef choice. My family would have preferred a tenderloin, will try that next time.
It was delicious! I was hesitant about the marinade/sauce but it was very good, my husband and I loved it!
Absolutely not. If you are in a part of the country that can get the tritip cut, you need to do it Santa Maria style: Rub with fresh cracked black pepper, salt, and granulated garlic (add some Lawry’s if you’d like), and grill over oak. Period. End of story. Do NOT marinade in anything wet. Enjoy.
Living in Cali we eats tons of tri tip so I was thrilled to come across this recipe. The meat was very juicy and the rich sauce the cherry on top! Hubby and I agreed it was too much sauce so next time we’ll use only half bottle – save more for drinking! 😉
Tried this recipe for the first time, it’s a BIG hit in our house, will definitely be made again and again. Very flavorful.
Love it! Played with the times a little and have made this twice so far. Absolutely awesome taste. Definitely a recurring feature on our menu.
A waste of time and a perfectly good bottle of wine. It did not work out for us at all.
Super easy and really yummy. It didn’t need 25 minutes on the grill after searing though. Check after 10 minutes.