Tri-Tip Steak with Grilled Scallion, Ginger and Cilantro Relish – a delicious recipe with scallions, canola oil, Kosher salt, Pepper, cilantro, red Thai chiles. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Light a grill.
2
On a baking sheet, rub the steak and whole scallions with the 2 tablespoons of oil; season with salt and pepper.
3
Oil the grill grate.
4
Grill the steak for 20 to 25 minutes, turning occasionally, until an instant-read thermometer inserted in the center registers 125 for medium-rare.
5
Transfer the steak to a cutting board and let rest for 15 minutes.
6
Meanwhile, grill the 16 whole scallions over moderate heat, turning, until lightly charred and tender, about 3 minutes.
7
Transfer 8 of the scallions to a platter.
8
Chop the rest and transfer to a bowl; let cool.
9
Add the sliced raw scallions, cilantro, chiles, lime juice and 2 tablespoons of ginger; mix well.
10
Thinly slice the steak across the grain and arrange on the platter.
11
Spoon the scallion relish on the steak and garnish with freshly grated ginger.
88
kcal
Calories
8
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: One 1 1/2-pounds tri-tip steak, 18 large scallions, 2 thinly sliced, 2 tablespoons canola oil, plus more for brushing, Kosher salt, and more.
Yes, Tri-Tip Steak with Grilled Scallion, Ginger and Cilantro Relish falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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