Skillet Tri-Tip Steak Recipe Cooked on the Stove
Tri-tip steak, aka Santa Maria steak (for the California town that made it famous), is a very flavorful cut of meat that is ideal for cooking quickly at higher temperatures.
Tri-tip used to be hard to find outside of California, but it is now more widely available thanks to its growing popularity with consumers who love its incredible flavor and relatively lower price.
This is a great no-fuss recipe comes together in less than 20 minutes, so it is ideal for a busy weeknight meal.
- If you can’t find the tri-tip cut, use a thick cut of sirloin steak.
Easy recipe for Tri-Tip Steak.
- 2 lbs. tri-tip steak. approximately 1” thick
- 2 tablespoons extra virgin oil
- 1 tablespoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 tablespoon fresh rosemary leaves, finely chopped
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Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Rub the salt mixture on all sides of the steak and let sit for about 10 minutes.
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Heat the olive oil in a large cast iron or other heavy-duty skillet over medium-high heat. Place steak in the hot skillet. Sear steak on both sides, approximately 2 minutes per side.
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Reduce heat to medium and continue cooking the steaks for another 6-8 minutes, turning once to cook evenly on each side. This will yield medium-rare to medium steaks (internal temperature of 145° – 160°F). Cook for another 2-3 minutes for more well done steaks. (For thinner steaks, reduce cooking time by 3-5 minutes).
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Remove steaks from skillet and loosely cover. Rest for 5-10 minutes before serving. To serve, cut steaks in thin slices against the grain for more tender results.
Try Steak with Marinated Chimichurri Sauce
½ cup extra virgin olive oil
1/3 cup red wine vinegar
1 cup fresh flat-leaf parsley
1/3 cup fresh cilantro
2 cloves fresh garlic, peeled
¾ t. crushed red pepper flakes
3 T. fresh lemon juice
1 t. ground cumin
Salt and pepper, to taste
Remaining Ingredients
¼ cup extra virgin olive oil
3 T. fresh lime juice
2 cloves fresh garlic, chopped
Salt and pepper, to taste
2 lbs. tri-tip steak, sliced into thin strips
1 T. extra virgin olive oil
Directions
Combine the olive oil, vinegar, parsley, cilantro, garlic, red pepper flakes, lemon juice, and cumin in a food processor and blend until smooth. Season with salt and pepper, to taste, and set aside.
In a small glass bowl, combine the olive oil, lime juice, and chopped garlic with a fork. Season with salt and pepper, if desired.
Place the flank steak in a large, sealable plastic bag and add the olive oil mixture. Tightly seal the bag and turn a couple times to coat the steak in the marinade. Place in the refrigerator for at least 1 hour to overnight.
To prepare, heat the olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and allow excess to drip off before adding to the hot skillet. Cook the steak for 3-4 minutes, then turn and cook for an additional 3-4 minutes for medium-rare results. Adjust cooking times to reach the desired level of doneness.
Remove from heat and transfer steak to a cutting surface. Let rest for 5 minutes before cutting into very thin slices against the grain. To serve, drizzle steak with some Chimichurri sauce and pass remaining sauce for those who prefer a little more. Enjoy!
Skillet Tri-Tip Steak Tips:
Always take steak out of the refrigerator for about 25 minutes before cooking.
After cooking let rest for about 10 or 15 minutes before slicing.
What to Serve with Skillet Tri-Tip Steak
Serve fresh steamed green beans and an easy rice with avocado and lime.
Serve with a healthy salad
Serve with yummy redskin mashed potatoes
