Steakhouse Grilled Sirloin Tri-Tip with Grape Tomato and Poblano Peppers in Balsamic Dressing

Sirloin Tri-Tip is a great cut of meat. It looks like a roast but tastes like sirloin steak. You probably won’t find Sirloin Tri-Tip in the meat case of your grocery store, but any butcher can cut it. Depending on how many persons you are serving, you will need 1 to 2 pounds of Sirloin Tri-Tip. Doc cut 14 slices from a 1.81-pound Tri-Tip. 

Steakhouse Grilled Sirloin Tri-Tip with Grape Tomatoes and Poblano Peppers in Balsamic Dressing

Steakhouse Marinade
1/4 cup red wine vinegar
3 tablespoons Worcestershire sauce
1 tablespoon Steakhouse seasoning (I used Montreal steak seasoning)
1 tablespoon dried onion flakes
2 cloves minced garlic
1/4 cup olive oil
1 to 2 pounds Sirloin Tri-Tip

In a 1 gallon size plastic zip-top bag, mix all marinade ingredients together. Place Sirloin Tri-Tip in bag. Seal bag. Turn bag over several times to coat Tri-Tip with marinade. Refrigerate 24 to 48 hours turning bag over occasionally.

Remove Tri-Tip from refrigerator and let sit on kitchen counter 30 minutes. Heat grill to high. Sear 2 minutes on each side. (When meat is seared, it should release easily from the grill grate.) Lower grill temperature to 300ºF. Grill around 50 minutes more or until Tri-Tip is 130ºF for medium rare. Remove from grill, cover with foil and let rest 15 minutes. Slice across the grain using an electric knife. Enjoy!

Grape Tomatoes and Poblano Peppers in Balsamic Dressing
1 roasted poblano pepper, diced
1/4 cup balsamic vinegar
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
4 green onions, chopped
4 cups grape tomatoes, halved

Roast poblano pepper in a 400ºF oven 20 minutes or until blistered on all sides. Place pepper in a plastic zip-top bag for 15 minutes. Remove pepper from bag then remove skin, stem and seeds. Dice. In a medium bowl add remaining ingredients in the order listed. Stir. Reserve at room temperature until ready to serve. This salad can be made several hours in advance.

Published in The News and Neighbor on April 14, 2021.

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