Experience an unforgettable culinary journey with this Grilled Tri-Tip Steak, meticulously coated in a vibrant balsamic and Dijon marinade, exquisitely crusted with red walnuts, fresh rosemary, and aromatic garlic, then crowned with a rich, savory homemade pesto sauce. This recipe elevates a classic cut of beef into a gourmet masterpiece, perfect for any occasion.
The Ultimate Grilled Tri-Tip Steak: A Symphony of Flavors
While many cherished recipes hold a special place, this new tri-tip steak recipe has quickly ascended the ranks to become a serious contender for the most delicious dish. Offering a unique blend of textures and robust flavors, it’s a testament to how simple, quality ingredients can transform a meal.
A Farmers Market Discovery: The Heart of Freshness
The inspiration for this exquisite grilled tri-tip creation sparked during a visit to my local farmers market last weekend. The vibrant atmosphere, brimming with fresh produce and artisanal goods, is always a source of culinary creativity. It was there that I had the pleasure of meeting Miss Alex from Bay Bird Inc., a PR acquaintance, at the Terra Bella Ranch stand. Owner Jeff, with his generosity and passion for his farm’s offerings, graciously provided me with some of his exceptional red walnuts and luscious fresh figs. These ingredients weren’t just exceptional; they were the catalyst for several new recipes.
The figs, bursting with natural sweetness, found their way into a delightful Fig and Goat Cheese Grilled Cheese sandwich, a perfect balance of sweet and savory. They also starred in a scrumptious new Fig and Peach Smoothie, a refreshing treat that captured the essence of summer. However, it was the red walnuts that truly stole the show for this grilled steak recipe. Their distinct color and rich flavor were destined to become a core component of our tri-tip’s magnificent crust, while some of his traditional walnuts were incorporated into the accompanying pesto.
Why Tri-Tip is the Ideal Cut for Grilling
The tri-tip, also known as a triangle roast or Santa Maria steak, is a wonderfully flavorful and relatively lean cut of beef from the bottom sirloin. Its unique triangular shape and robust marbling make it exceptionally well-suited for grilling. When cooked correctly, it achieves a tender interior with a beautiful, seared crust. Unlike some other cuts that can become tough if overcooked, tri-tip, especially when prepared with a flavorful marinade and a crunchy crust, retains its juiciness and distinct beefy taste. It’s a fantastic choice for those looking for a more economical alternative to prime cuts without sacrificing flavor or tenderness. The moderate fat content allows for excellent flavor development on the grill, absorbing marinades beautifully and developing a savory char.
Crafting the Exquisite Walnut Crust and Marinade
The key to this tri-tip steak recipe lies in its multi-layered flavor profile, beginning with a tangy and savory marinade followed by a nutty, aromatic crust. The blend of balsamic vinegar and Dijon mustard creates a zesty and slightly sweet base that tenderizes the meat and allows the subsequent crust to adhere perfectly. Balsamic vinegar adds a rich, fruity depth, while Dijon mustard introduces a sharp, pungent kick that complements the beef exceptionally well. This initial coating acts as a foundation, ensuring every bite of the grilled tri-tip is infused with bright, balanced flavors.
Following the marinade, the tri-tip is generously coated in a distinctive crust made from red walnuts, fragrant dried rosemary, robust garlic, and a seasoned mix of kosher salt and black pepper. The red walnuts, known for their slightly richer, buttery flavor and striking appearance, contribute a delightful crunch and nutty undertone. Rosemary, a classic herb for beef, imparts an earthy, piney aroma that is both comforting and sophisticated. Freshly crushed garlic adds an undeniable pungency and depth, creating a truly irresistible outer layer. This combination not only adds incredible flavor and texture but also helps to lock in the meat’s juices during grilling, ensuring a succulent result.
Grilled Tri Tip Ingredients
- 2 lbs tri tip roast
- 2 tbsp extra virgin olive oil
- 2 tbsp high-quality balsamic vinegar
- 1 tbsp Dijon mustard
- ½ cup red walnuts (or traditional walnuts)
- 2 tsp dried rosemary
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 4 cloves garlic, freshly crushed
Grilled Tri Tip Instructions
Preparing this easy tri-tip recipe is straightforward, yielding spectacular results with minimal effort. Follow these steps for a perfectly grilled, flavorful steak:
- Begin by carefully trimming any excess fat from the tri-tip roast. While some fat adds flavor, removing the thickest sections helps the crust adhere evenly and prevents flare-ups on the grill.
- In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard until well combined. This forms your flavorful marinade base.
- In a small food processor or blender, combine the walnuts, dried rosemary, kosher salt, black pepper, and crushed garlic.
- Pulse or blend these ingredients together until they form a coarse, crumbly mixture. Be careful not to over-process; you want a texture that will create a satisfying crust, not a paste.
- Generously brush the olive oil, balsamic vinegar, and Dijon mustard mixture over all sides of the tri-tip steak, ensuring full coverage.
- Next, firmly rub the walnut-garlic mixture onto the marinated steak. Press it gently to ensure it adheres well, forming a delicious and crunchy crust.
- Preheat your grill to medium heat. Place the crusted tri-tip on the grill and cook for approximately 45 minutes, flipping the steak every 15 minutes. For optimal doneness, use a meat thermometer inserted into the thickest part of the steak. Aim for 130-135°F for medium-rare, as the temperature will continue to rise during resting. If you prefer medium, cook until it reaches 140-145°F.
- Once cooked to your desired doneness, remove the tri-tip from the grill and let it rest on a cutting board, loosely tented with foil, for at least 10 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, slice the tri-tip against the grain into thin pieces.
The Star Accompaniment: Arugula Walnut Blue Cheese Pesto
To truly elevate this walnut crusted tri-tip, I paired it with a homemade Arugula Walnut Blue Cheese Pesto. This vibrant sauce provides a fresh, peppery contrast to the rich steak. Arugula offers a delightful peppery bite, complementing the robust flavors of the beef and blue cheese. The walnuts in the pesto tie back to the crust, adding another layer of nutty complexity. And the blue cheese? It introduces a creamy, pungent depth that transforms each bite of steak into an incredibly luxurious experience. The pesto is a game-changer, adding a burst of fresh flavor and an intriguing tanginess.
Perfect Pairings: Caramelized Onions and More
Served alongside this magnificent steak were sweet and savory caramelized onions. The slow-cooked onions melt in your mouth, offering a delightful sweetness that perfectly balances the savory richness of the steak and the bold flavors of the pesto. One of my all-time favorite ways to enjoy steak is indeed topped with blue cheese and paired with the irresistible sweetness of caramelized onions. This combination is a match made in culinary heaven.
Imagine the perfectly grilled, tender tri-tip, generously slathered with that rich, flavorful arugula blue cheese pesto. Each forkful is a blend of smoky beef, crunchy walnuts, peppery arugula, and creamy blue cheese. Then, you add a spoonful of the sweet, melting caramelized onions on the side, and it’s a dinner that transcends the ordinary. This meal isn’t just about sustenance; it’s about an experience, a harmony of tastes and textures that will leave a lasting impression. Consider serving it with a simple green salad or roasted root vegetables for a complete and balanced meal. For wine lovers, a robust Cabernet Sauvignon or a Zinfandel would beautifully complement the rich flavors of the steak and its accompaniments.
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Grilled Tri Tip with Arugula Walnut Blue Cheese Pesto
4
people
15
45
1
Whitney Bond
Main Course
Italian
Ingredients
- 2 lbs tri tip
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1/2 cup walnuts
- 2 tsp dried rosemary
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 4 cloves garlic, crushed
Instructions
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Begin by trimming most of the fat off the tri tip.
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Whisk the olive oil, balsamic vinegar and dijon mustard together in a small bowl.
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In a small food processor or blender combine the walnuts, rosemary, salt, pepper and garlic.
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Blend all of the ingredients together.
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Brush the olive oil and vinegar mixture on the steak.
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Rub the steak with the walnut garlic mixture.
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Place on the grill over medium heat for 45 minutes, flipping every 15 minutes, or until a meat thermometer inserted in the middle registers 145°F for medium rare.
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Remove from the grill, let rest for 10 minutes, then slice.
Nutrition Facts
Calories 533kcal (27%)
Carbohydrates 5g (2%)
Protein 49g (98%)
Fat 34g (52%)
Saturated Fat 8g (40%)
Cholesterol 147mg (49%)
Sodium 1910mg (80%)
Potassium 833mg (24%)
Fiber 1g (4%)
Sugar 1g (1%)
Vitamin A 20mg
Vitamin C 1.3mg (2%)
Calcium 89mg (9%)
Iron 4.3mg (24%)
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