Aug 27
2012

Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}

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Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}

I won’t deny it, I love autumn. When Labor Day rolls around, I go through the necessary motions, pretending that I’ll desperately miss the dog days of summer. Inside, I am busting out my Saturday Night Fever moves and doing a happy dance for the cool days and crisp air that are just around the corner. Now, don’t get me wrong, I love the lazy mornings, the extra time with my boys and the long afternoons by the pool. Throwing a steak or fresh vegetables on the grill for a quick dinner isn’t too shabby, either. However, I just can’t deny that I covet the thought of pulling on a pair of jeans and a light sweater and kicking my feet through dry autumn leaves.

Labor Day weekend is one of the last times that we can really kick back in the backyard, without the obligation of soccer games and last-minute homework. The kids always enjoy a good steak, so we’ll be pulling out one of our favorites…tri-tip. Grilled Tri-Tip Steak with Molasses Chili Marinade is one of our go-to summer grilling recipes, but we decided to play around with a different marinade and sauce this time.

The marinade is a simple combination of fresh thyme, red wine vinegar, Worcestershire sauce, agave nectar (or honey) and olive oil. The subtle sweetness of the agave nectar balances the acid of the vinegar while the fresh thyme adds a freshness reminiscent of the bounty of summer. A dollop of purely addictive red pepper pesto makes this meal into something really special. Leftover pesto? Oh, don’t fret. You’ll be tempted to spread it on sandwiches (see Panini with Grilled Chicken & Summer Squash), pair it with scrambled eggs or wrap it in a corn tortilla with some grilled fish.

Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}

For a side dish, I wanted something with a little kick to offset the subtle sweetness of the marinade. The Texas Ranchero flavor of Bush’s Grillin Beans was the perfect accompaniment. The pinto beans are simmered with jalapenos and a red chili sauce, and they offer just the right amount of heat to satisfy my husband and I, but to still make them tempting for the kids.

As we’re sharing our last official summertime meal, we’ll be reminiscing about our summertime adventures. Here are some of our favorite memories:

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Running their first 5k race and plenty of soccer

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Hangin’ with Brooks (aka Recipe Boy), washing the car

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Spending time with Grandma and Grandpa, and kayaking with their favorite uncle

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Flying down the alpine coast with Dad and setting new family pogo-sticking records

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Being silly with the Salt Lake REAL lion and chillin’ by the pool

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Celebrating Canada Day and chilling with friends

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Spending time with Grandad and Nonna, and Mum and her girlfriends

The recipe:

The pesto:
Place roasted red bell peppers (see How: Roast a Bell Pepper) in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined.

Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}

While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.

The steak:
In a medium bowl, whisk together garlic, red wine vinegar, thyme, agave nectar, Worcestershire sauce, salt and pepper. While whisking, slowly pour in the olive oil.

Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}

Place the tri-tip steak in a large resealable plastic bag. Add the marinade, seal the bag and massage the meat to coat it with the marinade.

Refrigerate for at least 6 hours and up to 12 hours. Remove the steak from the refrigerator 30 minutes prior to grilling to allow the meat to come to room temperature.

Preheat the grill to medium-high heat and lightly oil the grill.

Place the steaks on the grill and cook until desired degree of doneness is reached, about 5-6 minutes per side (for rare), depending on the thickness of the steak. Remove steak from the grill and let rest for 10 minutes before slicing.

Thinly slice the steak and serve it with the red pepper pesto.

Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}

The giveaway:

Dara's Giveaway

One 13-inch portable grill, one barbecue spatula and Bush’s Grillin’ Beans (approximate retail value $100 USD).

To enter:
REQUIRED: Leave a comment on this post, telling me the name of a favorite grilled chicken, steak or chops recipe and flavor of Bush’S Grillin’ Beans you’d serve with recipe, along with a one-sentence description of the recipe or one sentence telling me why you chose it (e.g., It is a recipe I’ve served at family cookouts for 10 years.)

OPTIONAL: To earn additional entries, leave separate comments for each of the steps listed below. If you don’t leave separate comments for each step, the number generator will not count them as separate entries. If you already follow/”like” Bush’s Beans or Cookin’ Canuck, just let me know that in your comments.

1. Follow Bush’s Beans on Facebook and/or Twitter.
2. Follow Cookin’ Canuck on Facebook, Twitter, Pinterest and/or Instagram.
3. Pin this post on Pinterest.
4. Share on Facebook (please provide a link to your share)
5. Tweet about this giveaway: Grilled Tri-Tip Steak + win this fun portable grill and Grillin’ Beans from @BushsBeans & @CookinCanuck http://bit.ly/MUcXXJ #giveaway

This giveaway is open to residents of the United States and will be open until Monday, September 3rd at 5pm PT.

The winner will be chosen using a random number generator and will be notified via email, so please make sure your email address is correct. You will have 48 hours to respond to me, or a new winner will be chosen.

Good luck!

Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}

Yield: Serves 6

Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

    The steak:
  • 3 cloves garlic, minced
  • 3 tbsp red wine vinegar
  • 2 tbsp minced fresh thyme leaves
  • 2 tbsp agave nectar or honey
  • 2 tbsp Worcestershire sauce
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup olive oil
  • 2 lbs tri-tip steak
  • The pesto:
  • 2 roasted red peppers, chopped (see How to: Roast a Bell Pepper)
  • 3 tbsp slivered almonds, toasted
  • 1 garlic clove, chopped
  • 1/3 cup chopped cilantro
  • 3 tbsp grated Parmesan cheese
  • 1 1/2 tsp freshly-squeezed lime juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Instructions

    The steak:
  1. In a medium bowl, whisk together garlic, red wine vinegar, thyme, agave nectar, Worcestershire sauce, salt and pepper. While whisking, slowly pour in the olive oil.
  2. Place the tri-tip steak in a large resealable plastic bag. Add the marinade, seal the bag and massage the meat to coat it with the marinade.
  3. Refrigerate for at least 6 hours and up to 12 hours.
  4. Remove the steak from the refrigerator 30 minutes prior to grilling to allow the meat to come to room temperature.
  5. Preheat the grill to medium-high heat and lightly oil the grill.
  6. Place the steaks on the grill and cook until desired degree of doneness is reached, about 5 minutes per side, depending on the thickness of the steak. Remove steak from the grill and let rest for 10 minutes before slicing.
  7. The pesto:
  8. Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined.
  9. While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.

Disclosure: This post is sponsored by the good people at Bush’s Beans. In addition, they provided the items for the giveaway.

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{ 79 comments… read them below or add one }

1 Gerry @ Foodness Gracious August 27, 2012 at 6:59 am

I love grilling some tr tip with a Santa Maria rub on it to a nice med-rare! I like the Bush’s maple bacon beans but these Texas Ranchero sound awesome!! I agree about the change in dynamic as fall peeks around the corner..love it!

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2 Robyn Stone | Add a Pinch August 27, 2012 at 7:00 am

What a gorgeous recipe, Dara! And those photos from your summer are so fun! It just flies past, doesn’t it?

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3 Maria August 27, 2012 at 7:02 am

Love all of the photos! What a fun summer!

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4 Lori @ RecipeGirl August 27, 2012 at 7:16 am

I’m thinking my Cilantro Chicken would go well w/ the Sweet Mesquite!

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5 marla August 27, 2012 at 7:22 am

Dara, this beefy dish looks amazing!!! Hope you had a lovely weekend with your sweet family :)

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6 Mom24@4evermom August 27, 2012 at 7:31 am

I love making skirt steak fajitas and serving Bush’s Black Bean Fiesta on the side. My son absolutely loves black beans and corn and is not a great steak eater so I like knowing he’s covered nutritiously.

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7 movita beaucoup August 27, 2012 at 7:46 am

I would happily dive into a swimming pool of that pesto. I’d use the steak as an inflatable pool lounger, of course…

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8 Kare @ Kitchen Treaty August 27, 2012 at 8:04 am

Steak is more something my guy would like (and he would LOVE this), but I’m salivating over the roasted red pepper pesto. What a genius idea.

Looks like a fun summer for the Cookin’ Canuck family! I’m still resisting fall, but once it gets here, I’m with you. Bring on the cozy!

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9 carrian August 27, 2012 at 8:14 am

Love your summer photos! I would serve up our balsamic marinated steak with the steak house beans. This recipe always reminds me of the good friend that taught me how to make it, so clearly it has to be my recipe choice

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10 Stacey S August 27, 2012 at 9:38 am

Love seeing the fun summer photos and the steak and pesto sound awesome and look delicious! Hard to find tri-tip down here in FL for whatever reason.

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11 Dara (Cookin' Canuck) August 27, 2012 at 10:12 am

Stacey, I know that this cut of meat is rarely sold as “tri-tip” on the east coast. You could look for “Newport steak” or “triangle roast”, or just ask your butcher for the triangular shaped piece of meat/muscle that sits at the bottom of the sirloin. What’s great about this cut is that it tends to be lower in fat (but still high in flavor) compared to other cuts of beef.

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12 Gwen @SimplyHealthyFamily August 27, 2012 at 11:38 am

Mmmm, that roasted pepper pesto sounds wonderful. Meat is so hard to photograph but you make it look gorgeous.

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13 kesha August 27, 2012 at 11:51 am

My favorite grilling recipe is Grilled Chicken kabobs with green pepper, onions and pineapple. I like to marinate my chicken in a teriyaki marinade over night. I love to serve this with Bush’s Bourbon and Brown Sugar Baked Beans. So yummy!

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14 kesha August 27, 2012 at 11:52 am

I Follow Bush’s Beans on Facebook

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15 kesha August 27, 2012 at 11:52 am

I Follow Cookin’ Canuck on Facebook, Twitter and Pinterest

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16 kesha August 27, 2012 at 11:54 am
17 Wenderly August 27, 2012 at 12:09 pm

Looks so lovely Dara! I especially loved seeing all of your fun summer photos!!

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18 kesha August 27, 2012 at 12:12 pm
19 kesha August 27, 2012 at 12:12 pm

I tweeted this giveaway! @keshakeke

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20 Laura (Tutti Dolci) August 27, 2012 at 12:35 pm

I love tri tip and that pesto looks incredible!

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21 Athena R August 27, 2012 at 1:01 pm

I love a good old ribeye with just salt and pepper. I’d pair it with the bourbon and brown sugar beans.

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22 Athena R August 27, 2012 at 1:04 pm

I follow you on FB.

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23 Athena R August 27, 2012 at 1:06 pm

I follow you on Twitter @GoddessFoodie.

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24 Athena R August 27, 2012 at 1:08 pm

I follow you on Pinterest.

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25 Athena R August 27, 2012 at 1:09 pm

I like BB on FB.

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26 Athena R August 27, 2012 at 1:09 pm

I follow BB on Twitter.

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27 Pam August 27, 2012 at 1:53 pm

Well, I used to work with this very jolly guy from the Phillippines and he gave me a recipe for grilled chicken, using a marinade with oyster sauce, lemon juice, garlic, salt and pepper and 7-up. Very yummy and it seems that the 7-up helps to tenderize the chicken when marinated overnight. I would love to serve some Bush’s Baked Beans with this!

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28 TJ August 27, 2012 at 4:43 pm

I’d love to make a fajita seasoned steak with the Texas Ranchero flavor of beans.

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29 TJ August 27, 2012 at 4:43 pm

Following you and Bush’s on Twitter

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30 TJ August 27, 2012 at 4:44 pm

Following you on Pinterest

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31 TJ August 27, 2012 at 4:45 pm

Pinned it!

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32 TJ August 27, 2012 at 4:46 pm

Tweeted the giveaway

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33 carolinaheartstrings August 27, 2012 at 5:34 pm

I love this post! Great pictures. I would serve the Black Bean Fiesta beans with the family favorite lime pepper grilled chicken!

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34 Courtney @ Bake. Eat. Repeat. August 27, 2012 at 7:43 pm

I feel the same way! I used to be a summer girl all the way, but every year I find myself craving my cozy sweaters, skinny jeans, and boots. Not to mention padding around in the house in slippers with a mug of cocoa in hand. And of course football and cinnamon bread and apple picking…there’s a lot to love about fall. And now there’s a new recipe to add to my fall repertoire. Thanks!

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35 JulieD August 27, 2012 at 11:10 pm

Your tri-tip looks amazing, Dara!!

I love, love just a bbq grilled chicken and I would love to try it with Bush’s black bean fiesta…sounds awesome!!

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36 Amy Tong August 27, 2012 at 11:20 pm

My favorite grilling recipe is the Sweet and Spicy Chicken Drumsticks (marinated with soy sauce, Orange Marmalade, garlic and chili, etc). They are the best with the Bush’s Sweet Mesquite. Why this recipe? It’s always been our family’s favorite.

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37 Amy Tong August 27, 2012 at 11:21 pm

Following Bush’s Beans on Facebook

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38 Amy Tong August 27, 2012 at 11:21 pm

Following Bush’s Beans on Twitter

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39 Amy Tong August 27, 2012 at 11:21 pm

Following Cookin’ Canuck on Facebook

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40 Amy Tong August 27, 2012 at 11:22 pm

Following Cookin’ Canuck on Twitter

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41 katie August 28, 2012 at 5:41 am

This recipe looks fab. I’m loving the Black Bean Fiesta Beans… Never thought to make it with the Honey Mustard Grilled Chicken: A creamy honey mustard basting sauce gets added zip from steak sauce.

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42 katie August 28, 2012 at 5:43 am

I follow Bush’s Beans on Facebook!

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43 Frank August 28, 2012 at 6:33 am

I share your love of Autumn, Dana! It’s my favorite season of the year, although some friends think I’m a bit loony to love a season when everything starts to fade and the days grown shorter. I can see the beauty in it.

I particularly like the foods of the season and a nice, juicy steak sounds like just the thing! Funnily enough, I’ve never had tri-tip… but this is as good a time as any to start!

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44 Kelley August 28, 2012 at 8:46 am

That pesto is gorgeous! So vibrant! Looks like you had a wonderful summer!! xo

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45 Kristen August 28, 2012 at 5:39 pm

It looks like you had such a great summer. I love summer but I really love fall. Just wish the kids were off of school during the fall ;)

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46 Joan August 28, 2012 at 7:06 pm

The recipes looks good, but! Cilantro and I don’t get along. I think if I leave it out, the recipe will lose a lot. Do you have any suggestions for a substitute?

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47 Heidi @foodiecrush August 29, 2012 at 9:36 am

What a great recap of the summer in photos, you guys definitely took advantage of the time off of school loading up with tons of fun. My husband is a huge fan of leftover steak/tri tips etc with his eggs in the morning, just like you suggested. The pesto would be soooo tasty on top. Love it!

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48 Bob August 30, 2012 at 5:35 pm

Great recipe for the steak. My favourite grilling recipe is sirloin steak with Montreal spices. For beans I’d pick Southern pit barbecue because I love BBQ sauce.

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49 sharonjo August 30, 2012 at 8:54 pm

I often make Grilled Pork Kebabs with Asian Marinade–using pork loin, pineapple, red pepper, and onion. The marinade includes soy sauce, lime juice, cilantro, scallions, garlic and ginger. I would choose Bush’s Sweet Mesquite beans to serve along side. Thanks!

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50 Marnely Rodriguez-Murray August 30, 2012 at 8:55 pm

I’d love to make my Cilantro Honey Grilled Chicken with the Bush’s Fiesta Beans!

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51 sharonjo August 30, 2012 at 8:56 pm

I follow Bush’s Beans on twitter @sharonjo2

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52 mark winslade August 30, 2012 at 8:57 pm

i would do a brined then grilled double thick pork chop glazed with Chipotle Adobo Sauce and grilled Pineapple served with Bush’s Sweet Mesquite Beans

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53 sharonjo August 30, 2012 at 8:57 pm

I follow Cookin’ Canuck on Pinterest.
(Sharon O.)

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54 Jill K. August 30, 2012 at 8:57 pm

Grilled Chipotle Chicken with Bush’s Grillin’ Beans Black Bean Fiesta. My family could enjoy the spicy chicken while I chow down on the beans (love the new flavors!), since I’m trying to move more toward a plant-based diet. Those grilled zucchini looked delicious!

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55 Jill K. August 30, 2012 at 8:58 pm

I already follow Cookin’ Canuck on Facebook. Great pictures!!

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56 Marnely Rodriguez-Murray August 30, 2012 at 8:58 pm

I follow BB on FB

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57 sharonjo August 30, 2012 at 8:58 pm
58 mark winslade August 30, 2012 at 8:59 pm

oh i have liked Cookin’ Canuck a while back………..

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59 sharonjo August 30, 2012 at 8:59 pm
60 Marnely Rodriguez-Murray August 30, 2012 at 9:00 pm

I follow you on FB

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61 Marnely Rodriguez-Murray August 30, 2012 at 9:02 pm

I follow you on Twitter

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62 Jill K. August 30, 2012 at 9:09 pm

I just liked Bush’s Beans on Facebook.

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63 kim August 31, 2012 at 7:14 am

I love to cook on the grill. Usually “Aunt Kim’s Grilled Chicken” Grilled split breasts and lots of grilled marinated summer veggies to appease my vegetarian niece. I have never been a baked beans fan but since being introduced this summer to the Sweet Mesquite, I’m hooked!

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64 kim August 31, 2012 at 7:15 am

I follow Bush’s on FB and Twitter

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65 kim August 31, 2012 at 7:16 am

Of course I follow Cookin Canuck on FB, Twitter and Pinterest!

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66 kim August 31, 2012 at 7:17 am

Definitely pinned this awesome pesto steak recipe!

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67 kim August 31, 2012 at 7:18 am
68 kim August 31, 2012 at 7:21 am
69 kim August 31, 2012 at 7:23 am

pinned on pinterest

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70 Sarah L August 31, 2012 at 9:18 pm

I love to use the Grilled Asian Chicken recipe from AllRecipes.com to top an Asian chicken salad that I make. I think the chicken would also be good on its own with the Southern Pit Barbecue beans. I chose this recipe because I’ve never tried it except on salads and I think it’s such a good marinade that I need to branch out with it!

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71 Patricia September 2, 2012 at 8:08 am

I like it simple here is a recepi for Sweet and Savory Grilled chicken that I like. http://mommyimhungry.blogspot.com/search/label/Gluten%20Free?updated-max=2012-05-14T08:35:00-07:00&max-results=20&start=12&by-date=false I would pair it with some Bush’s BBQ Beans!

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72 Patricia September 2, 2012 at 8:09 am

I like Bush’s Beans on Facebook.

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73 Patricia September 2, 2012 at 8:10 am

I follow Bush’s Beans on twitter as yourpotofgold.

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74 Patricia September 2, 2012 at 8:10 am

I like Cookin’ Canuck on Facebook.

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75 Patricia September 2, 2012 at 8:12 am
76 Patricia September 2, 2012 at 8:13 am

I follow you on twitter as yourpotofgold.

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77 Liz @ The Lemon Bowl September 3, 2012 at 12:58 pm

Gorgeous photos!! I have several coupons for Bush’s Grillin’ Beans that I need to use!!

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78 Cassie Sue September 5, 2012 at 12:44 pm

The other day we were down to 1 (only one!!) can of bush’s texas ranchero beans. So I spoiled the hubby with some grilled steaks (with basic steak seasoning), grilled potatos and the beans. It was delicious and totally made him happy.

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79 JenE September 6, 2012 at 5:58 pm

Not surprisingly, the steak was delicious. Pleasant surprise was using the pesto 2 more times: 1) base for a BLT wrap and 2) mixed in w/ a hard boiled egg, also in a wrap. Awesome!

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