Grilled Tri Tip with Arugula Walnut Blue Cheese Pesto
Grilled tri tip steak is coated in balsamic vinegar and dijon mustard, crusted with red walnuts, rosemary and garlic, then topped with a savory pesto sauce.
Ingredients
- 2 lbs tri tip
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1/2 cup walnuts
- 2 tsp dried rosemary
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 4 cloves garlic, crushed
Instructions
- 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.
- Rub the steak with the walnut garlic mixture.
- Place on the grill over medium heat for 45 minutes, flipping every 15 minutes, or until a meat thermometer inserted in the middle registers 145°F for medium rare.
- Remove from the grill, let rest for 10 minutes, then slice.
Nutrition Facts
Serving 4servingCalories 533kcal (27%)Carbohydrates 5g (2%)Protein 49g (98%)Fat 34g (52%)Saturated Fat 8g (40%)Cholesterol 147mg (49%)Sodium 1910mg (80%)Potassium 833mg (24%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 20mgVitamin C 1.3mg (2%)Calcium 89mg (9%)Iron 4.3mg (24%)
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