While Coffee Crusted Tri Tip will remain my favorite dish of all time, this new tri tip recipe is also really delicious!
At my neighborhood farmers market last weekend I ran into a PR acquaintance, Miss Alex from Bay Bird Inc. She was hanging with her friend at the Terra Bella Ranch stand. We got chatting and the owner Jeff was nice enough to hook me up with some of his specialty red walnuts and fresh figs! I used the delicious figs in my Fig and Goat Cheese Grilled Cheese, as well as a scrumptious new Fig and Peach Smoothie recipe!
I crusted the tri tip in the red walnuts and also used some of his traditional walnuts in the delectable pesto recipe I paired with the steak.
The crusted steak with the rich pesto and caramelized onions was the perfect mid-week dinner treat!
- 2 lbs tri tip
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- ½ cup red walnuts
- 2 tsp dried rosemary
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 4 cloves garlic (crushed)
Begin by trimming most of the fat off the tri tip.
Whisk the olive oil, balsamic vinegar and dijon mustard together in a small bowl.
In a small food processor or blender combine the walnuts, rosemary, salt, pepper and garlic.
Blend all of the ingredients together.
Brush the olive oil and vinegar mixture on the steak.
Next, rub with the walnut garlic mixture.
Place on the grill over medium heat for 45 minutes, flipping every 10-15 minutes, or until a meat thermometer inserted in the middle registers 145° – for medium rare.
Remove from the grill, let rest for 10 minutes, then slice.
One of my favorite ways to eat steak is topped with blue cheese and caramelized onions, turn the blue cheese into a rich and flavorful pesto sauce on every bite of steak, pair it with sweet, caramelized onions on the side and that is a dinner I can get down with!
♦ Gluten Free Option: This recipe is gluten-free.