Ingredients: |
Ingredients: One 2-pound tri-tip steak (about 2 inches thick)
2 tablespoons balsamic vinegar, preferably aged
1 tablespoon finely chopped shallots
1 garlic clove, finely chopped
¼ teaspoon red pepper flakes
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large red onion, sliced into ¼-inch-thick rounds
1 pound green beans, trimmed
3 ounces soft fresh goat cheese
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Directions: |
Directions:1) Remove the tri-tip from the refrigerator and let stand at room temperature while the grill is heating. Prepare an outdoor grill for medium-high cooking over direct heat.
2) In a medium bowl, whisk the vinegar, shallots, garlic, and red pepper flakes together. Gradually whisk in 2 tablespoons of the olive oil. Season the vinaigrette to taste with salt and pepper. Set aside.
3) Coat the tri-tip with 1 tablespoon of the remaining olive oil and season with salt and pepper. Grill the tri-tip, turning halfway though cooking, for about 12 minutes, or until an instant-read thermometer inserted in the thickest part of the beef reads 120ºF for medium-rare (the tri-tip will continue to cook as it rests). Transfer to a cutting board and let stand while you grill the onions an green beans.
4) Coat the onion rounds and green beans with 1 tablespoon of the remaining olive oil. Transfer the beans and onions to the grill and cook for about 3 minutes, or until lightly charred and crisp-tender. Transfer to the bowl with the vinaigrette and toss to coat. Season to taste with salt and pepper.
5) Divide the green bean mixture among four dinner plates and coarsely crumble the goat cheese over the vegetables. Thinly slice the tri-tip across the grain. Divide the slices among the dinner plates, drizzle with the carving juices, and serve. |
This recipe for Grilled Tri-Tip with Green Bean and Red Onion Salad is from