Tri-tip is a full-flavored cut of meat that remains juicy and moist even when trimmed of fat. And if you are lucky to have any leftovers — sliced tri-trip (hot or cold) is delicious on a salad or sandwich.
When it comes to tri-tip I usually leave it up to my hubby to smoke in the smoker, but this time I wanted to be able to grill it indoors for a quick an easy dinner.
I made a marinade and let the tri-tip soak all day, about 8 hours, and I’m guessing if I let it marinate overnight it would have been even better. The marinade I made makes a great dressing so be sure to save some to drizzle over the meat and veggies after cooked.
Every time I think of Brussels sprouts I think of being a kid and watching shows like The Brady Brunch. The kids would always complain about hating to eat Brussels sprouts and I always wondered what they tasted like. My mom or grandma never made them. I hadn’t tasted a Brussels sprout until I married my husband and my mother-in-law roasted some for Thanksgiving. They were glorious!
Brussels sprouts are full of vitamins. They are a simple dish to make and with a splash of lemon juice and chipotle hot sauce these pan seared Brussels sprouts are very flavorful cooked with smoky chipotle and fresh lemon juice — this side dish enriches the meal, especially the outer charred leaves.
Grilled Tri-Tip Steak with Spicy Seared Brussels Sprouts
- 2 pounds beef tri-tip, trimmed of fat
- 1 ½ cups canola oil
- ¾ cups soy sauce
- ¼ cup Worcestershire sauce
- 2 teaspoons dried mustard
- 1 tablespoon ground black pepper
- ½ cup white cooking wine
- 1 ½ tablespoons dried parsley flakes
- 2 garlic cloves, minced
- 1/3 cup fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- Combine all ingredients. Place tri-tip in a large plastic zippered bag and pour enough marinade to marinate the beef. Reserve about 1 cup of marinade to drizzle after cooked.
- Close bag and marinate in refrigerator 8 hours or overnight.
- Remove tri-tip from the refrigerator and discard marinade.
- Season tri-tip with 2 teaspoons kosher salt and 1 teaspoon black pepper.
- Set a griddle pan over medium-high to high heat.
- Add the meat to the pan and sear for 1 to 2 minutes on each side.
- Transfer the beef to a cutting board. With a carving knife, slice the meat across the grain into half-inch slices.
- Reduce the heat to medium. Place the steaks on griddle pan and cook for 2 to 3 minutes or desired doneness.
- Transfer the steaks to a plate, tent loosely with foil and rest 10 minutes before serving.
- Drizzle dressing on steaks.
Seared Chipotle Brussels Sprouts:
- Heat the oil in a large, cast iron skillet, over medium-high heat.
- When the skillet is just short of smoking, place the brussels sprouts and garlic in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes.
- Drizzle hot sauce and lemon juice and turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes.
- Some of the leaves will be charred dark brown or black. Remove from the heat, season with sesame seeds, salt, and pepper.