Grilled Tri-Tip Steak with Peach Salad
Tri-tip steak is the new go-to steak for the grill. It comes from the bottom of a sirloin cut, making it flavorful and tender. Naturally marbled with fat, it melts when heated. If, like me, you prefer grass-fed, grass-finished beef for its omega 3’s, this marbling makes it more tender, a real plus. However, I still find it desirable to add a flavorful seasoning rub. Rather than give one here, may I suggest you find one at your favorite steak house? I brought mine home from the famous Texas restaurant, The Salt Lick. However, it is not necessary as the beef flavor carries the day.
With all that bold beef flavor, I pair it with an in-season peach, blueberry, and arugula salad, fulfilling a sweet, nutty, and spicy counterbalance.
4 servings
INGREDIENTS:
1 tri-tip steak, preferably grass-fed, grass-finished (about 1 ½ to 2 pounds)
1 tablespoon kosher salt
1 tablespoon seasoning rub of choice (or not)
2 tablespoon avocado oil, divided
3 tablespoons extra virgin olive oil
1 ½ tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 peaches, peeled, halved, pitted
¼ red onion, peeled, quartered, sliced
1 cup fresh blueberries, washed
4 cups arugula
½ cup toasted peeled hazelnuts, chopped (optional)
DIRECTIONS:
1. Rub the tri-tip steak with salt and refrigerate overnight.
2. Remove the steak from the refrigerator one hour before grilling. Blot dry with paper towels. Rub with a seasoning rub (on not) and one tablespoon of avocado oil.
3. Preheat the grill to medium-high. Grill the steak for about six minutes on each side until internal temperature of 130°F to 135°F (medium rare). Place on a cutting board, tent with foil, and let it rest for ten minutes before thinly slicing.
4. Whisk together the olive oil, balsamic vinegar, and Dijon mustard.
5. While the steak is resting, rub the peach halves with one tablespoon of avocado oil. Grill on the cut side until marks appear and it softens. Remove and slice each half into wedges.
6. Toss the onions, blueberries, and arugula with the dressing and place them on plates or a platter. Top with sliced tri-tip and peach slices. Sprinkle with the optional hazelnuts and serve.
Grilled Tri-Tip Steak with Peach Salad
Ingredients
- 1 tri-tip steak, preferably grass-fed, grass-finished (about 1 ½ to 2 pounds)
- 1 tablespoonkosher salt
- 1 tablespoon seasoning rub of choice (or not)
- 2 tablespoon avocado oil, divided
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 peaches, peeled, halved, pitted
- ¼ red onion, peeled, quartered, sliced
- 1 cup fresh blueberries, washed
- 4 cups arugula
- ½ cup toasted peeled hazelnuts, chopped (optional)
Instructions
- Rub the tri-tip steak with salt and refrigerate overnight.
- Remove the steak from the refrigerator one hour before grilling. Blot dry with paper towels. Rub with a seasoning rub (on not) and one tablespoon of avocado oil.
- Preheat the grill to medium-high. Grill the steak for about six minutes on each side until internal temperature of 130°F to 135°F (medium rare). Place on a cutting board, tent with foil, and let it rest for ten minutes before thinly slicing.
- Whisk together the olive oil, balsamic vinegar, and Dijon mustard.
- While the steak is resting, rub the peach halves with one tablespoon of avocado oil. Grill on the cut side until marks appear and it softens. Remove and slice each half into wedges.
- Toss the onions, blueberries, and arugula with the dressing and place them on plates or a platter. Top with sliced tri-tip and peach slices. Sprinkle with the optional hazelnuts and serve.
Nutrition Facts
Calories
388.48Fat (grams)
30.83Sat. Fat (grams)
4.34Carbs (grams)
18.54Fiber (grams)
4.08Net carbs
14.48Sugar (grams)
12.27Protein (grams)
12.76Sodium (milligrams)
101.96Cholesterol (grams)
28.05The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.