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Curtis Stone's Grilled Tri-Tip with Green Bean and Red Onion

Grilled Tri Tip Green Bean Red Onion Curtis Stone
Grilled Steak with Vegetable Salad
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Grilled Tri-Tip with Green Bean and Red Onion Recipe: The tri-tip steak is from the bottom sirloin cut and is extremely flavorful when grilled.
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ingredients
  • 1 2-pound Tri-Tip Steak (about 2 inches thick)
  • 2 tablespoons Balsamic Vinegar (preferably aged)
  • 1 tablespoon finely chopped Shallots
  • 1 Garlic clove (finely chopped)
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 cup Extra Virgin Olive Oil
  • Kosher Salt and freshly ground Black Pepper
  • 1 large Red Onion (sliced into 1/4-inch-thick rounds)
  • 1 pound Green Beans (trimmed)
  • 3 ounces soft fresh Goat Cheese
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 2-pound Tri-Tip Steak (about 2 inches thick)
    Remove the tri-tip from the refrigerator and let stand at room temperature while the grill is heating. Prepare an outdoor grill for medium-high cooking over direct heat. 
  • 2
    2 tablespoons Balsamic Vinegar (preferably aged)
    1 tablespoon finely chopped Shallots
    1 Garlic clove (finely chopped)
    1/4 teaspoon Red Pepper Flakes
    1/4 cup Extra Virgin Olive Oil
    Kosher Salt and freshly ground Black Pepper
    In a medium bowl, whisk the vinegar, shallots, garlic, and red pepper flakes together. Gradually whisk in 2 tablespoons of the olive oil. Season the vinaigrette to taste with salt and pepper. Set aside. 
  • 3
    1 large Red Onion (sliced into 1/4-inch-thick rounds)
    1 pound Green Beans (trimmed)
    Coat the tri-tip with 1 tablespoon of the remaining olive oil and season with salt and pepper. Grill the tri-tip, turning halfway through cooking, for about 12 minutes, or until an instant-read thermometer inserted in the thickest part of the beef reads 120F for medium-rare (the tri-tip will continue to cook as it rests). Transfer to a cutting board and let stand while you grill the onions and green beans. 
  • 4
     
    Coat the onion rounds and green beans with 1 tablespoon of the remaining olive oil. Transfer the beans and onions to the grill and cook for about 2 minutes, or until lightly charred and crisp-tender. Transfer to the bowl with the vinaigrette and toss to coat. Season to taste with the salt and pepper. 
  • 5
    3 ounces soft fresh Goat Cheese
    Divide the green bean mixture among four dinner plates and coarsely crumble the goat cheese over the vegetables.  Thinly slice the tri-tip across the grain. Divide the slices among the dinner plates, drizzle with the carving juices, and serve. 

    Helpful Tips: 
    1. For this recipe, you can use almost any type of steak.
    2. Once the meat has rested, cut the steak in half to determine the direction of the grain. Cutting against the grain ensures very tender slices of steak.
 
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