How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tri-Tip Steak With Mushrooms and Peppers?

You need 14 ingredients. The key ingredients include: 1 cube beef bouillon, 4 tablespoons extra-virgin olive oil, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and more.

Is Tri-Tip Steak With Mushrooms and Peppers suitable as meat & poultry?

Yes, Tri-Tip Steak With Mushrooms and Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Tri-Tip Steak With Mushrooms and Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tri-Tip Steak With Mushrooms and Peppers Recipe

Name: Tri-Tip Steak With Mushrooms and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cube beef bouillon; 4 tablespoons extra-virgin olive oil; 1 tablespoon soy sauce; 1 tablespoon Worcestershire sauce; Juice of 2 lemons; 1/4 teaspoon red pepper flakes; Kosher salt and freshly ground pepper; 6 sprigs thyme; 4 sprigs rosemary; 1 bunch scallions, cut into large pieces; 1 1/2 pounds beef tri-tip, trimmed of excess fat; 1 pound cremini mushrooms; 2 red bell peppers, cut into large chunks; 1 clove garlic, smashed

1

Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve.

2

Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper.

3

Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions.

4

Let cool.

5

Using a fork, pierce the meat all over at 2-inch intervals.

6

Add to the marinade, making sure it is completely submerged.

7

(If necessary, weigh down the meat with a plate.)

8

Cover and refrigerate 3 to 8 hours.

9

Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade).

10

Put the mushrooms and bell peppers in a large bowl.

11

Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon.

12

Season with salt and pepper and toss.

13

Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side.

14

For charcoal, push the coals to one side.

15

Remove the meat from the marinade and pat dry, reserving the marinade.

16

Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke).

17

Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes.

18

Transfer to a cutting board and let rest at least 10 minutes.

19

Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes.

20

Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side.

21

Slice the steak against the grain and serve with the vegetables.

22

Per serving: Calories 405; Fat 17 g (Saturated 5 g); Cholesterol 129 mg; Sodium 348 mg; Carbohydrate 13 g; Fiber 2 g; Protein 50 g

23

Photograph by Yunhee Kim

Tri-Tip Steak With Mushrooms and Peppers

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