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5 from 1 vote

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.
Prep Time10 mins
Cook Time10 mins
Resting Time6 hrs
Total Time6 hrs 20 mins
Course: Entrees
Cuisine: American
Keyword: Beef and Lamb Recipes
Servings: 6 Servings
Calories: 511kcal


The Steak:

The pesto:


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.


Serving: 1Serving (⅙ of Recipe) | Calories: 511kcal | Carbohydrates: 10g | Protein: 34g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 731mg | Potassium: 598mg | Fiber: 1g | Sugar: 6g | Vitamin A: 255IU | Vitamin C: 11.5mg | Calcium: 102mg | Iron: 3.4mg