Tri-Tip Steak With Mushrooms and Peppers

  4.0 – 3 reviews  • High Fiber
Level: Easy
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 4 servings

Ingredients

  1. 1 cube beef bouillon
  2. 4 tablespoons extra-virgin olive oil
  3. 1 tablespoon soy sauce
  4. 1 tablespoon Worcestershire sauce
  5. Juice of 2 lemons
  6. 1/4 teaspoon red pepper flakes
  7. Kosher salt and freshly ground pepper
  8. Kosher salt and freshly ground pepper
  9. 6 sprigs thyme
  10. 4 sprigs rosemary
  11. 1 bunch scallions, cut into large pieces
  12. 1 1/2 pounds beef tri-tip, trimmed of excess fat
  13. 1 pound cremini mushrooms
  14. 2 red bell peppers, cut into large chunks
  15. 1 clove garlic, smashed

Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 

Nutrition Facts

Calories 405
Total Fat 17 grams
Saturated Fat 5 grams
Cholesterol 129 milligrams
Sodium 348 milligrams
Carbohydrates 13 grams
Dietary Fiber 2 grams
Protein 50 grams

Reviews

Lindsay Bailey
The flavor was great but had trouble finding a tri tip. I used a sirloin tip instead. Was a little chewy even though I marinated it over night. The veggies were delicious. Next time I will try it with a different cut of meat.
Michael Sims II
Good, not great.
Travis Brown
What cut is a trip -tip 
Jacob Taylor
I made this for Memorial Day dinner and it was really good. I served it with a red wine sauce from Bon Appetit. I’m not sure the marinade penetrated but didn’t matter because the meat was perfectly done and tasty. The mushrooms and peppers were great also.

 

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