Roast Tri-Tip with Cherry Tomatoes and Pepper Sauce

The last tomatoes of the summer season are upon us, and I am thinking of how to use an abundance of tomatoes quickly. I will, of course, freeze and can the large ones, but the intensely flavorful cherry tomatoes make an acidic and slightly sweet sauce that pairs well with steak. If you prefer, you can always grill the tri-tip steak.

6 servings

INGREDIENTS:

1 whole tri-tip steak, trimmed, about 2 pounds

3 tablespoons extra virgin olive oil, divided

1 ½ teaspoon Dijon mustard

1 teaspoon fresh rosemary, minced

1 tablespoon garlic, minced, divided

2 teaspoons kosher salt

½ cup red onion, small diced

2 red or orange bell peppers, small diced (about 2 cups)

½ teaspoon red pepper flakes

½ cup filtered water

¼ cup sherry vinegar

1 tablespoon honey

1 pint cherry tomatoes

¼ cup basil, chopped

DIRECTIONS:

  1. Mix one tablespoon oil, mustard, rosemary, two teaspoons garlic, and salt in a small baking pan (just large enough to hold the tri-tip)and slather both sides of the tri-tip with it. Refrigerate for at least two hours or preferably overnight.

  2. Preheat the oven to 350°F. Remove the tri-tip from the refrigerator about one hour before cooking. Heat one tablespoon of oil in a cast iron skillet over medium-high heat. When it shimmers, add the tri-tip. Sear both sides for four minutes each, then roast in the preheated oven until 130°F (for medium rare), measured in the center of the tri-tip (about ten minutes per pound). Remove the tri-tip from the pan to a cutting board and tent with foil for at least ten minutes before slicing.

  3. In the meantime, heat one tablespoon of oil in a skillet. Add the onions and peppers when it shimmers, then toss for about two minutes to soften. Stir in the remaining teaspoon of garlic and red pepper flakes. Add the water, vinegar, and honey to the onion-pepper mixture. Simmer until the sauce thickens, about two to three minutes. Add the cherry tomatoes to the pan and continue to bake until the cherry tomatoes burst, about three to four minutes. Taste, Think, Transform with salt or vinegar if needed.

  4. Thinly slice the tri-tip and plate. Top with the tomato and pepper pan sauce. Sprinkle with the basil and serve.

Roast Tri-Tip with Cherry Tomatoes and Pepper Sauce

Roast Tri-Tip with Cherry Tomatoes and Pepper Sauce
Yield: 6 servings
Author:
Prep time: 15 MinCook time: 30 MinInactive time: 24 HourTotal time: 24 H & 45 M
The last tomatoes of the summer season are upon us, and I am thinking of how to use an abundance of tomatoes quickly. I will, of course, freeze and can the large ones, but the intensely flavorful cherry tomatoes make an acidic and slightly sweet sauce that pairs well with steak. If you prefer, you can always grill the tri-tip steak.

Ingredients

  • 1 whole tri-tip steak, trimmed, about 2 pounds
  • 3 tablespoons extra virgin olive oil, divided
  • 1 ½ teaspoon Dijon mustard
  • 1 teaspoon fresh rosemary, minced
  • 1 tablespoon garlic, minced, divided
  • 2 teaspoons kosher salt
  • ½ cup red onion, small diced
  • 2 red or orange bell peppers, small diced (about 2 cups)
  • ½ teaspoon red pepper flakes
  • ½ cup filtered water
  • ¼ cup sherry vinegar
  • 1 tablespoon honey
  • 1 pint cherry tomatoes
  • ¼ cup basil, chopped

Instructions

  1. Mix one tablespoon oil, mustard, rosemary, two teaspoons garlic, and salt in a small baking pan (just large enough to hold the tri-tip)and slather both sides of the tri-tip with it. Refrigerate for at least two hours or preferably overnight.
  2. Preheat the oven to 350°F. Remove the tri-tip from the refrigerator about one hour before cooking. Heat one tablespoon of oil in a cast iron skillet over medium-high heat. When it shimmers, add the tri-tip. Sear both sides for four minutes each, then roast in the preheated oven until 130°F (for medium rare), measured in the center of the tri-tip (about ten minutes per pound). Remove the tri-tip from the pan to a cutting board and tent with foil for at least ten minutes before slicing.
  3. In the meantime, heat one tablespoon of oil in a skillet. Add the onions and peppers when it shimmers, then toss for about two minutes to soften. Stir in the remaining teaspoon of garlic and red pepper flakes. Add the water, vinegar, and honey to the onion-pepper mixture. Simmer until the sauce thickens, about two to three minutes. Add the cherry tomatoes to the pan and continue to bake until the cherry tomatoes burst, about three to four minutes. Taste, Think, Transform with salt or vinegar if needed.
  4. Thinly slice the tri-tip and plate. Top with the tomato and pepper pan sauce. Sprinkle with the basil and serve.

Nutrition Facts

Calories

150.56

Fat (grams)

9.67 g

Sat. Fat (grams)

1.89 g

Carbs (grams)

9.42 g

Fiber (grams)

1.47 g

Net carbs

7.97 g

Sugar (grams)

6.48 g

Protein (grams)

7.19 g

Sodium (milligrams)

431.26 mg

Cholesterol (grams)

18.7 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

cherry tomato, tri-tip steak
entree, main dish
American
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Linda HierholzerENTRÉESComment