18 Delicious Beef Loin Tri Tip Steak Recipes Ultimate Guide

Ready to elevate your dinner game with some mouthwatering beef loin tri tip steak recipes? Whether you’re craving quick weeknight meals, seasonal BBQ favorites, or hearty comfort food, we’ve got you covered. Dive into our ultimate guide and discover 18 delicious ways to cook this versatile cut that’s sure to impress at any table. Let’s get cooking!

Grilled Tri-Tip Steak with Garlic Butter

Want a foolproof way to impress at your next BBQ? This grilled tri-tip steak with garlic butter is juicy, flavorful, and surprisingly simple to master.

Ingredients

• For the steak:
  • 1.5 lbs tri-tip steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the garlic butter:
  • 4 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Rub the tri-tip steak with olive oil, then season evenly with salt and black pepper.
3. Place the steak on the grill. Sear for 5 minutes on each side for medium-rare, adjusting time based on preferred doneness.
4. While the steak cooks, mix softened butter, minced garlic, and chopped parsley in a small bowl to make the garlic butter.
5. Remove the steak from the grill. Let it rest for 5 minutes to allow juices to redistribute.
6. Slice the steak against the grain. Serve with a dollop of garlic butter on top.

Delight in the steak’s tender texture and rich, buttery flavor. Try serving it over a bed of arugula for a fresh contrast.

Herb-Marinated Tri-Tip Steak

Big flavors come together in this herb-marinated tri-tip steak, perfect for a hearty meal. Bold herbs and a simple marinade make this dish a standout.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 3 garlic cloves, minced
  • 1 tbsp rosemary, chopped
  • 1 tbsp thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the steak:
  • 1.5 lb tri-tip steak

Instructions

1. In a bowl, whisk together olive oil, red wine vinegar, minced garlic, rosemary, thyme, salt, and black pepper to make the marinade.
2. Place the tri-tip steak in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring all air is removed. Tip: Massage the marinade into the steak for even coverage.
3. Refrigerate the marinated steak for at least 4 hours, or overnight for deeper flavor.
4. Preheat your grill to medium-high heat (400°F). Tip: Let the steak sit at room temperature for 30 minutes before grilling for even cooking.
5. Remove the steak from the marinade, letting excess drip off. Discard the marinade.
6. Grill the steak for 6-7 minutes per side for medium-rare, or until internal temperature reaches 135°F. Tip: Use a meat thermometer for accuracy.
7. Let the steak rest for 10 minutes before slicing against the grain.

Yielding a juicy, flavorful steak with a herbaceous crust, this tri-tip is best served sliced thin over a bed of arugula or alongside roasted vegetables for a complete meal.

Tri-Tip Steak with Red Wine Reduction

Want a steak that’s both elegant and easy? This tri-tip with red wine reduction delivers rich flavors without fuss.

Ingredients

• For the steak:
  • 1.5 lbs tri-tip steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the red wine reduction:
  • 1 cup red wine
  • 1/2 cup beef broth
  • 1 tbsp butter
  • 1 shallot, minced

Instructions

1. Preheat oven to 400°F.
2. Season the tri-tip with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the steak for 3 minutes per side until a crust forms.
5. Transfer the skillet to the oven. Roast for 10 minutes for medium-rare.
6. Remove the steak from the skillet. Let it rest on a cutting board for 5 minutes.
7. While the steak rests, return the skillet to medium heat. Add shallot. Cook for 1 minute.
8. Pour in red wine and beef broth. Scrape up any browned bits.
9. Simmer the sauce for 5 minutes until reduced by half.
10. Remove from heat. Stir in butter until melted.
11. Slice the steak against the grain. Serve with the red wine reduction.

Must-try for its tender bite and deep, savory sauce. Perfect over mashed potatoes or with a side of roasted vegetables.

Smoked Tri-Tip Steak with Coffee Rub

You’ve got to try this smoked tri-tip steak with a coffee rub. It’s a game-changer for any BBQ enthusiast looking for bold flavors.

Ingredients

• For the rub: 2 tbsp finely ground coffee, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper
• For the steak: 1 tri-tip steak (about 2 lbs), 1 tbsp olive oil

Instructions

1. Preheat your smoker to 225°F. Use hickory or oak wood chips for best flavor.
2. In a small bowl, mix all rub ingredients until well combined.
3. Pat the tri-tip steak dry with paper towels. This helps the rub stick better.
4. Lightly coat the steak with olive oil, then apply the coffee rub evenly on all sides.
5. Place the steak in the smoker. Insert a meat thermometer into the thickest part.
6. Smoke until the internal temperature reaches 135°F for medium-rare, about 1.5 to 2 hours.
7. Remove the steak from the smoker. Let it rest for 10 minutes before slicing against the grain.

This smoked tri-tip steak boasts a rich, smoky crust with a hint of coffee bitterness balanced by sweetness. Serve it sliced thin over a bed of arugula for a hearty salad.

Tri-Tip Steak Salad with Balsamic Vinaigrette

For a hearty meal that’s both satisfying and easy to prepare, this tri-tip steak salad with balsamic vinaigrette hits the spot. Perfect for summer dinners or a quick lunch, it combines bold flavors with fresh ingredients.

Ingredients

• For the steak:
  • 1.5 lbs tri-tip steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the salad:
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
• For the vinaigrette:
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Preheat your grill or skillet to medium-high heat, about 400°F.
2. Rub the tri-tip steak with olive oil, then season both sides with salt and pepper.
3. Grill the steak for 6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Let the steak rest for 5 minutes before slicing to retain juices.
4. While the steak rests, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl to make the vinaigrette.
5. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures tenderness.
6. In a large bowl, combine mixed greens, cherry tomatoes, and red onion.
7. Drizzle the salad with the balsamic vinaigrette and toss to coat evenly. Tip: Add dressing just before serving to keep greens crisp.
8. Top the salad with sliced tri-tip steak.

Delight in the contrast of the juicy, flavorful steak against the crisp, fresh salad. Serve with crusty bread to soak up any remaining vinaigrette.

Asian-Inspired Tri-Tip Steak Stir Fry

Zesty and bold, this Asian-Inspired Tri-Tip Steak Stir Fry brings a quick, flavorful meal to your table in no time.

Ingredients

• For the steak:
  • 1 lb tri-tip steak, sliced thin
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
• For the stir fry:
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

Instructions

1. In a bowl, mix sliced steak with 2 tbsp soy sauce and 1 tbsp cornstarch. Let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add steak in a single layer. Cook for 2 minutes per side until browned. Remove from skillet.
3. Add remaining 1 tbsp oil to the skillet. Stir in broccoli and bell pepper. Cook for 3 minutes until vegetables start to soften.
4. Add minced garlic to the skillet. Cook for 30 seconds until fragrant.
5. Return steak to the skillet. Pour in sauce mixture. Stir everything together and cook for 2 minutes until sauce thickens.

Bursting with umami flavors, the steak stays tender while the veggies add a crisp contrast. Serve over steamed rice or noodles for a complete meal.

Tri-Tip Steak Tacos with Avocado Salsa

Looking for a quick, flavorful dinner that packs a punch? These Tri-Tip Steak Tacos with Avocado Salsa are your answer, combining juicy steak with fresh, creamy salsa in under 30 minutes.

Ingredients

• For the steak:
  • 1 lb tri-tip steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
• For the avocado salsa:
  • 2 avocados, diced
  • 1/2 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp lime juice
  • 1/4 cup cilantro, chopped
  • 1/2 tsp salt
• For serving:
  • 8 small corn tortillas
  • 1/2 cup crumbled queso fresco

Instructions

1. Preheat your grill or skillet to high heat, about 450°F.
2. Rub the tri-tip steak with olive oil, then season both sides with salt, black pepper, and garlic powder.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F. Let rest for 5 minutes before slicing.
4. While the steak rests, combine avocados, red onion, jalapeño, lime juice, cilantro, and salt in a bowl to make the salsa. Gently mix to avoid mashing the avocados.
5. Warm the corn tortillas on the grill for about 30 seconds per side.
6. Slice the steak against the grain into thin strips.
7. Assemble tacos by placing steak strips on tortillas, topping with avocado salsa, and sprinkling with queso fresco.

Ready in no time, these tacos offer a perfect balance of tender, smoky steak and bright, creamy salsa. Try serving them with a side of charred corn for an extra layer of flavor.

Slow Cooker Tri-Tip Steak with Mushrooms

Forget the fuss of traditional steak dinners. This slow cooker tri-tip with mushrooms delivers rich flavors with minimal effort. Perfect for busy weeknights or lazy weekends.

Ingredients

• For the steak:
  • 2 lbs tri-tip steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mushrooms:
  • 8 oz mushrooms, sliced
  • 1/2 cup beef broth
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp thyme

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season tri-tip with salt and pepper. Sear in the skillet for 3 minutes per side until browned. Transfer to slow cooker.
3. In the same skillet, add mushrooms. Cook for 5 minutes until they start to soften.
4. Add beef broth, soy sauce, Worcestershire sauce, garlic, and thyme to the mushrooms. Stir to combine.
5. Pour mushroom mixture over the steak in the slow cooker.
6. Cover and cook on low for 6 hours or until steak is tender.
7. Remove steak from slow cooker. Let rest for 10 minutes before slicing.
8. Serve sliced steak with mushrooms and sauce spooned over the top.

Buttery mushrooms and a savory sauce complement the tender tri-tip beautifully. Try serving over mashed potatoes for a hearty meal.

Tri-Tip Steak Sandwich with Caramelized Onions

Unleash the bold flavors of a perfectly cooked tri-tip steak sandwich, elevated by sweet caramelized onions. This recipe delivers a hearty, satisfying meal with minimal fuss.

Ingredients

• For the steak:
  • 1.5 lbs tri-tip steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the caramelized onions:
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
• For assembling:
  • 4 ciabatta rolls, sliced in half
  • 1/2 cup mayonnaise
  • 1 cup arugula

Instructions

1. Preheat your grill or skillet to high heat, aiming for 450°F.
2. Rub the tri-tip steak with olive oil, then season both sides with salt and black pepper.
3. Grill the steak for 5 minutes per side for medium-rare, or until internal temperature reaches 135°F. Tip: Let the steak rest for 10 minutes before slicing to retain juices.
4. While the steak rests, melt butter in a skillet over medium heat. Add sliced onions and cook for 10 minutes, stirring occasionally.
5. Sprinkle brown sugar over the onions, add balsamic vinegar, and continue cooking for another 5 minutes until deeply caramelized. Tip: Lower the heat if onions start to burn.
6. Toast the ciabatta rolls lightly on the grill or in a toaster.
7. Spread mayonnaise on the bottom half of each roll. Layer with arugula, sliced tri-tip steak, and caramelized onions. Tip: For extra flavor, drizzle a bit of the onion cooking juices over the steak.

Tender slices of tri-tip steak paired with the sweetness of caramelized onions create a dynamic texture and flavor profile. Serve with a side of crispy sweet potato fries for a complete meal.

Tri-Tip Steak with Chimichurri Sauce

Bold flavors meet simplicity in this tri-tip steak with chimichurri sauce. Perfect for a quick dinner that doesn’t skimp on taste.

Ingredients

• For the steak:
  • 1.5 lbs tri-tip steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the chimichurri sauce:
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (450°F).
2. Rub the tri-tip steak with olive oil, then season both sides with salt and black pepper.
3. Place the steak on the grill. Cook for 6 minutes on one side, then flip and cook for another 5 minutes for medium-rare. Tip: Let the steak sit at room temperature for 20 minutes before grilling for even cooking.
4. While the steak cooks, combine parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes, and salt in a bowl. Stir well to make the chimichurri sauce. Tip: For a smoother sauce, pulse the ingredients in a food processor.
5. Remove the steak from the grill and let it rest for 5 minutes before slicing. Tip: Slice against the grain for tender pieces.
6. Serve the sliced tri-tip steak with chimichurri sauce on top or on the side.

A juicy tri-tip steak paired with vibrant chimichurri sauce offers a burst of freshness. Try serving it over a bed of quinoa for a complete meal.

Barbecued Tri-Tip Steak with Spicy Glaze

Outdoor grilling season calls for bold flavors and simple techniques. This barbecued tri-tip steak with a spicy glaze delivers both, perfect for a quick weeknight dinner or weekend feast.

Ingredients

For the steak:

• 1.5 lbs tri-tip steak
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

For the spicy glaze:

• 1/2 cup ketchup
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Rub the tri-tip steak with olive oil, then season both sides with salt and black pepper.
3. Place the steak on the grill. Cook for 5 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. While the steak cooks, mix ketchup, honey, soy sauce, garlic powder, and cayenne pepper in a small bowl to make the glaze.
5. During the last 2 minutes of cooking, brush the glaze generously over the steak. Flip once to caramelize both sides.
6. Remove the steak from the grill. Let it rest for 5 minutes before slicing against the grain.

Lusciously tender with a kick, this steak pairs wonderfully with a crisp salad or roasted vegetables. The spicy glaze adds a sweet heat that’s irresistible.

Tri-Tip Steak and Roasted Vegetable Platter

Craving a hearty meal that’s both simple and satisfying? This Tri-Tip Steak and Roasted Vegetable Platter delivers bold flavors with minimal fuss.

Ingredients

• For the steak:
  • 1.5 lbs tri-tip steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the vegetables:
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup sliced bell peppers
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. Season the tri-tip steak with 1 tsp salt and 1 tsp black pepper. Rub 2 tbsp olive oil over the steak.
3. Heat a skillet over medium-high heat. Sear the steak for 3 minutes per side for a medium-rare finish.
4. Transfer the steak to a baking sheet. Roast in the oven for 10 minutes. Tip: Use a meat thermometer to ensure the steak reaches 135°F for medium-rare.
5. While the steak roasts, toss the broccoli, carrots, and bell peppers with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper.
6. Spread the vegetables on a separate baking sheet. Roast for 15 minutes, stirring halfway through. Tip: Roast vegetables on the top rack for a crispier texture.
7. Remove the steak and vegetables from the oven. Let the steak rest for 5 minutes before slicing. Tip: Resting the steak ensures juicy, tender slices.
8. Slice the steak against the grain. Serve alongside the roasted vegetables.

Succulent slices of tri-tip pair perfectly with the smoky, caramelized vegetables. For an extra kick, drizzle with a balsamic glaze before serving.

Tri-Tip Steak with Blue Cheese Butter

Outstanding for a hearty dinner, this tri-tip steak with blue cheese butter combines rich flavors with minimal fuss. Perfect for grilling season, it’s a crowd-pleaser that requires little prep but delivers big taste.

Ingredients

• For the steak:
  • 1.5 lbs tri-tip steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the blue cheese butter:
  • 1/2 cup unsalted butter, softened
  • 1/4 cup crumbled blue cheese
  • 1 tbsp chopped fresh chives
  • 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat (450°F).
2. Rub the tri-tip steak with olive oil, then season both sides with salt and black pepper.
3. Grill the steak for 6 minutes on one side, then flip and grill for another 5 minutes for medium-rare (135°F internal temperature). Tip: Let the steak rest for 5 minutes before slicing to retain juices.
4. While the steak cooks, mix softened butter, blue cheese, chives, and garlic powder in a bowl until well combined. Tip: For smoother butter, let the butter sit at room temperature for 30 minutes before mixing.
5. Slice the rested steak against the grain and serve with a dollop of blue cheese butter on top. Tip: The butter can be made ahead and stored in the fridge for up to a week.

Unbelievably tender with a melt-in-your-mouth quality, the steak pairs perfectly with the bold, tangy butter. Try serving it over a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal.

Tri-Tip Steak Fajitas with Bell Peppers

Perfect for a quick weeknight dinner, these Tri-Tip Steak Fajitas pack a punch of flavor with minimal prep. Pair them with colorful bell peppers for a vibrant, satisfying meal.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
• For the fajitas:
  • 1 lb tri-tip steak, sliced into strips
  • 2 bell peppers, sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, lime juice, garlic, cumin, chili powder, and 1/2 tsp salt to make the marinade.
2. Add the tri-tip steak strips to the marinade, ensuring they’re fully coated. Let sit for at least 30 minutes in the fridge.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated steak strips, cooking for 3-4 minutes until browned. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove the steak from the skillet and set aside. In the same skillet, add the sliced bell peppers and 1/2 tsp salt. Cook for 5 minutes until softened but still crisp.
5. Return the steak to the skillet with the peppers, stirring to combine. Cook for an additional 2 minutes to heat through. Tip: For extra flavor, squeeze fresh lime juice over the top before serving.

The steak is juicy with a slight char, while the peppers add a sweet crunch. Serve wrapped in warm tortillas with a dollop of sour cream for a creamy contrast.

Tri-Tip Steak with Creamy Horseradish Sauce

Venture into a bold flavor journey with this tri-tip steak, perfectly paired with a creamy horseradish sauce that packs a punch.

Ingredients

• For the steak:
  • 1.5 lbs tri-tip steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the sauce:
  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1/4 tsp salt

Instructions

1. Preheat your grill to high heat, aiming for 450°F.
2. Rub the tri-tip steak with olive oil, then season evenly with salt and black pepper.
3. Place the steak on the grill. Sear for 5 minutes on each side for medium-rare, adjusting time based on thickness.
4. Move the steak to a cooler part of the grill or reduce heat to medium. Cook for another 10-15 minutes, or until internal temperature reaches 135°F for medium-rare.
5. Remove the steak from the grill. Let it rest for 10 minutes before slicing against the grain.
6. While the steak rests, mix sour cream, horseradish, Dijon mustard, lemon juice, and salt in a small bowl to make the sauce.
7. Serve the sliced steak with the creamy horseradish sauce on the side.

Perfectly grilled tri-tip offers a juicy, beefy flavor that the horseradish sauce complements with its creamy, tangy kick. Try serving it over a bed of arugula for a peppery contrast.

Tri-Tip Steak Kebabs with Pineapple

Zesty and juicy, these Tri-Tip Steak Kebabs with Pineapple bring a tropical twist to your grill. Perfect for summer gatherings, they’re easy to make and packed with flavor.

Ingredients

• For the kebabs:
  • 1.5 lbs tri-tip steak, cut into 1-inch cubes
  • 2 cups fresh pineapple, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated

Instructions

1. In a bowl, whisk together soy sauce, honey, garlic, and ginger for the marinade.
2. Add tri-tip steak cubes to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (400°F).
4. Thread marinated steak, pineapple, bell pepper, and onion onto skewers alternately.
5. Brush kebabs with olive oil and season with salt and black pepper.
6. Grill kebabs for 4-5 minutes per side, or until steak reaches desired doneness (145°F for medium-rare).
7. Let kebabs rest for 5 minutes before serving to allow juices to redistribute.

Juicy steak pairs beautifully with caramelized pineapple for a sweet and savory bite. Serve over a bed of rice or with a side of grilled vegetables for a complete meal.

Tri-Tip Steak with Herb Crust

Perfect for a hearty dinner, this Tri-Tip Steak with Herb Crust is a flavorful choice that’s simple to prepare. Packed with aromatic herbs, it’s a dish that promises to impress.

Ingredients

• For the steak:
  • 1.5 lbs tri-tip steak
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb crust:
  • 2 tbsp chopped rosemary
  • 2 tbsp chopped thyme
  • 1 tbsp chopped parsley
  • 2 cloves garlic, minced
  • 2 tbsp Dijon mustard
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F.
2. Season the tri-tip steak with salt and pepper on both sides.
3. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3 minutes per side for a medium-rare finish.
4. While the steak sears, mix rosemary, thyme, parsley, garlic, Dijon mustard, and breadcrumbs in a bowl to create the herb crust.
5. Remove the steak from the skillet and coat the top with the herb crust mixture.
6. Transfer the skillet to the oven and bake for 10 minutes, or until the crust is golden and the steak reaches an internal temperature of 135°F for medium-rare.
7. Let the steak rest for 5 minutes before slicing against the grain.

Kick up the flavor by serving this steak with a side of roasted vegetables or a fresh arugula salad. The herb crust adds a crispy texture, while the steak remains juicy and tender inside.

Tri-Tip Steak with Caramelized Shallot Sauce

Kick off your culinary adventure with this succulent Tri-Tip Steak paired with a rich Caramelized Shallot Sauce. Perfect for a hearty dinner that promises bold flavors and tender bites.

Ingredients

• For the steak:
  • 1.5 lbs tri-tip steak
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the sauce:
  • 3 large shallots, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup beef broth
  • 1 tbsp balsamic vinegar
  • 1 tsp thyme leaves

Instructions

1. Preheat your grill or skillet to medium-high heat (400°F).
2. Rub the tri-tip steak with olive oil, then season both sides with salt and black pepper.
3. Place the steak on the grill or skillet. Cook for 5 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. Remove the steak from heat. Let it rest for 10 minutes before slicing against the grain.
5. While the steak rests, heat olive oil and butter in a saucepan over medium heat.
6. Add the sliced shallots. Cook, stirring frequently, until caramelized, about 10 minutes.
7. Pour in the beef broth and balsamic vinegar. Simmer for 5 minutes until the sauce slightly thickens.
8. Stir in thyme leaves. Remove from heat.
9. Slice the rested steak. Serve drizzled with the caramelized shallot sauce.

Zesty and rich, the caramelized shallot sauce complements the juicy tri-tip steak beautifully. Try serving it over a bed of creamy mashed potatoes for an extra comforting meal.

Conclusion

Brimming with flavor and versatility, our roundup of 18 beef loin tri-tip steak recipes is your ticket to delicious meals any day of the week. Whether you’re grilling, roasting, or pan-searing, there’s a recipe here to satisfy every craving. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this guide on Pinterest. Happy cooking!