Name: Grilled Marinated Tri-Tip Steak Recipe with Red Pepper Cilantro Pesto {Giveaway}
Prep time: 10 min
Cook time: 10 min
Total time: 380 min
Ingredients: 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; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/3 cup olive oil; 2 lbs tri-tip steak; 2 roasted red peppers; 3 tablespoons slivered almonds (toasted); 1 garlic clove (chopped); 1/3 cup chopped cilantro; 3 tablespoons grated Parmesan cheese; 1 1/2 teaspoons freshly-squeezed lime juice; 1/4 cup extra-virgin olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

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.

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

The savory and subtly sweet marinade tenderizes this steak and adds a depth of flavor. The red pepper pesto is so good it could be eaten with a spoon.

5 from 1 vote

Print Pin Rate

Course: Entrees

Cuisine: American

Keyword: Beef and Lamb Recipes

Prep Time: 10

Cook Time: 10

Resting Time: 6

Total Time: 6 20

Servings: Servings

Calories: 511kcal

Author: Dara Michalski | Cookin' Canuck

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
⅓ 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
⅓ 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

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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.