Recipe courtesy of Food Network Kitchen
Save Recipe Print
Tri-Tip Steak With Mushrooms and Peppers
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool. 

Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours. 

Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss. 

Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes. 

Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables. 

Photograph by Yunhee Kim

Categories:

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Fusilli with Pecorino Romano and Black Pepper

Recipe courtesy of Giada De Laurentiis

Filet Mignon with Rosemary and Mushroom Gravy

Recipe courtesy of Giada De Laurentiis

Pan-Roasted Chicken with Mushrooms and Rosemary

Recipe courtesy of Tyler Florence

Chicken, Pepper and Corn Stir-Fry

Recipe courtesy of Food Network Kitchen

Broiled Cauliflower Steaks with Parsley and Lemon

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.