Rating: 2.83 stars
23 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 3
  • 23 Ratings

Tri-tip sirloin, also known as sirloin triangle, is an incredibly flavorful cut of meat. Other cuts of beef, such as sirloin steaks and New York strip, would work just as well.

Martha Stewart Living, July 2007

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Recipe Summary

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange steaks in a single layer in a shallow nonreactive dish. Whisk together remaining ingredients, and pour over steaks. Cover, and marinate in the refrigerator, flipping occasionally, for at least 6 hours (or up to 2 days).

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  • Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Transfer steaks to plates, and pat dry; reserve marinade. Season steaks generously with salt and pepper. Cook over direct heat (the hotter part of the grill) until browned and caramelized, about 4 minutes per side, then move to indirect heat (the cooler part of the grill) and continue cooking until a meat thermometer registers 135 degrees for medium-rare, about 5 minutes more. Transfer to a platter, cover, and let rest, 10 to 15 minutes.

  • Bring marinade to a boil in a saucepan; let boil 5 minutes. Pour over steaks, or serve on the side. Season steaks with salt and pepper. Serve with chimichurri and aioli, and garnish with bay leaves, fresh chiles, oregano, and bell pepper.

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Reviews

23 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 3