Tri Tip steaks are one of our favorite steaks to cook at LGCM. They’re easy to make, feed a crowd and have really awesome flavor. One of our favorite ways to serve a Tri Tip steak is with a simple red wine sauce drizzled over slices of steak. It’s fun to make risotto with the dish and mix this Merlot sauce into the risotto. It’s so good! Do you have any tricks to make this dish extra delicious? Let us know in the comments below
- 1 Leahy’s Angus Tri Tip Steak
- 2 cup(s) Merlot (you can substitute a different dry Red wine if desired)
- 2 cup(s) Beef Broth
- 1 cup(s) Onion (chopped)
- 3 Tbsp Butter
Generously season the outside of the tri tip on all sides with salt and pepper. After seasoning, let rest at room temperature for 15 minutes.
While steak is resting, start making sauce by melting the butter in a large sauce pan. Add onions and cook until soft. Pour in beef broth and merlot. Add 2 tsp. salt and 1 tsp. Pepper. Bring the mixture to a boil and then reduce to a simmer. Let cook until reduced by at least half.
After the tri tip has sat, put on a grill directly over medium heat and cook for about 7 minutes per side until the steak reaches 135ºF. It is important to not overcook this steak! Once the steak reaches temperature, remove from grill, wrap in foil and let sit for at least 10 minutes before slicing.
Cut steak into thin slices and serve with risotto and vegetables. Pour sauce over slices of steak and enjoy!