Grilled Tri-Tip Steak with Spicy Seared Brussels Sprouts
Serves 6
10 mins prep
7 mins cook
17 mins total
Full-flavored Tri-tip served with a side of Brussels sprouts.
Grilled Tri-Tip:
Seared Chipotle Brussels Sprouts:
Congratulations!
Save $4 cashback on Simple Mills Honey Cinnamon Seed & Nut Flour Sweet Thins. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Simple Mills Honey Cinnamon Seed & Nut Flour Sweet Thins. Scan QR-code and claim coupon
Grilled Tri-Tip:
Combine all ingredients. Place tri-tip in a large plastic zippered bag and pour enough marinade to marinate the beef. Reserve about 1 cup of marinade to drizzle after cooked.
Close bag and marinate in refrigerator 8 hours or overnight.
Remove tri-tip from the refrigerator and discard marinade.
Season tri-tip with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Set a griddle pan over medium-high to high heat.
Add the meat to the pan and sear for 1 to 2 minutes on each side.
Transfer the beef to a cutting board. With a carving knife, slice the meat across the grain into half-inch slices.
Reduce the heat to medium. Place the steaks on griddle pan and cook for 2 to 3 minutes or desired doneness.
Transfer the steaks to a plate, tent loosely with foil and rest 10 minutes before serving.
Drizzle dressing on steaks.
Seared Chipotle Brussels Sprouts:
Heat the oil in a large, cast iron skillet, over medium-high heat.
When the skillet is just short of smoking, place the brussels sprouts and garlic in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes.
Drizzle hot sauce and lemon juice and turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes.
Some of the leaves will be charred dark brown or black. Remove from the heat, season with sesame seeds, salt, and pepper.
