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 flavorful 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.
As we're sharing our last official summertime meal, we'll be reminiscing about our summertime adventures. Here are some of our favorite memories:
Running their first 5k race and plenty of soccer
Hangin' with Brooks (aka Recipe Boy), washing the car
Spending time with Grandma and Grandpa, and kayaking with their favorite uncle
Flying down the alpine coast with Dad and setting new family pogo-sticking records
Being silly with the Salt Lake REAL lion and chillin' by the pool
Celebrating Canada Day and chilling with friends
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.
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.
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.
Printable Recipe
Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}
Ingredients
The Steak:
- 3 cloves garlic minced
- 3 tablespoons red wine vinegar
- 2 tablespoons minced fresh thyme leaves
- 2 tablespoons agave nectar or honey
- 2 tablespoons Worcestershire sauce
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- â…“ cup olive oil
- 2 lbs tri-tip steak
The pesto:
- 2 roasted red peppers chopped (see How to: Roast a Bell Pepper)
- 3 tablespoons slivered almonds toasted
- 1 garlic clove chopped
- â…“ cup chopped cilantro
- 3 tablespoons grated Parmesan cheese
- 1 ½ teaspoons freshly-squeezed lime juice
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
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.
- 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 minutes per side, depending on the thickness of the steak. Remove steak from the grill and let rest for 10 minutes before slicing.
The Pesto:
- 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.
- While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.
Nutrition
Disclosure: This post is sponsored by Bush's Beans. In addition, they provided the items for the giveaway. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Stacey S
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.
Dara (Cookin' Canuck)
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.
carrian
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
Kare @ Kitchen Treaty
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!
movita beaucoup
I would happily dive into a swimming pool of that pesto. I'd use the steak as an inflatable pool lounger, of course...
Mom24@4evermom
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.
marla
Dara, this beefy dish looks amazing!!! Hope you had a lovely weekend with your sweet family 🙂
Lori @ RecipeGirl
I'm thinking my Cilantro Chicken would go well w/ the Sweet Mesquite!
Maria
Love all of the photos! What a fun summer!
Robyn Stone | Add a Pinch
What a gorgeous recipe, Dara! And those photos from your summer are so fun! It just flies past, doesn't it?
Gerry @ Foodness Gracious
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!