Here’s a recipe from the Beef Council that puts an Italian inspired twist on the Tri Tip steak. Take your favorite basil pesto sauce and use it to make this Italian seasoned tri tip steak for al fresco style dining out any time of the year. Let us know what you think of this recipe in the comments below!
- 1 Leahy’s Angus Beef Tri Tip Steak
- 1 can Diced Tomatoes (Italian seasoned)
- .5 cup Onion (diced and undrained)
- .5 cup Basil Pesto Sauce (chopped)
- 2 Tbsp Parmesan Cheese (prepared)
- 1.5 tsp Pepper (shredded)
Heat oven to 425°F and spread 1/4 cup of the pesto sauce evenly on all surfaces of the tri tip. Season with black pepper.
Place the steak on a rack in a roasting pan and roast for 40 minutes.
While the steak is roasting, combine the tomatoes and onions in a small saucepan. Cook over medium heat for 20 minutes until the liquid has evaporated. Stir in the remaining 1/4 cup of pesto and keep warm.
Once steak is done roasting, remove from the oven and let rest for 5 minutes before slicing. Slice against the grain of the meat into thin strips.
Season the steak with additional salt and pepper if desired and serve with tomato sauce and Parmesan cheese on top. Enjoy!