Tri-Tip Steak With Mushrooms and Peppers

Tri-Tip Steak With Mushrooms and Peppers
Need a gluten free and dairy free main course? Tri-Tip Steak With Mushrooms and Peppers could be a tremendous recipe to try. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 462 calories, 39g of protein, and 29g of fat. valentin day will be even more special with this recipe. If you have worcestershire sauce, soy sauce, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

1
Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve.
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Bouillon CubeBouillon Cube
WaterWater
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Glass Baking PanGlass Baking Pan
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. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions.
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Worcestershire SauceWorcestershire Sauce
Red Pepper FlakesRed Pepper Flakes
Olive OilOlive Oil
Green OnionsGreen Onions
Soy SauceSoy Sauce
MarinadeMarinade
RosemaryRosemary
PepperPepper
JuiceJuice
LemonLemon
ThymeThyme
SaltSalt
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WhiskWhisk
3
Let cool.
4
Using a fork, pierce the meat all over at 2-inch intervals.
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MeatMeat
5
Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
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MarinadeMarinade
MeatMeat
6
Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade).
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MarinadeMarinade
MeatMeat
7
Put the mushrooms and bell peppers in a large bowl. 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. Season with salt and pepper and toss.
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Salt And PepperSalt And Pepper
Bell PepperBell Pepper
MushroomsMushrooms
Olive OilOlive Oil
RosemaryRosemary
GarlicGarlic
JuiceJuice
LemonLemon
ThymeThyme
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BowlBowl
8
Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side.
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GrillGrill
9
Remove the meat from the marinade and pat dry, reserving the marinade.
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MarinadeMarinade
MeatMeat
10
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). 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.
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MarinadeMarinade
CoolerCooler
HerbsHerbs
MeatMeat
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Kitchen ThermometerKitchen Thermometer
GrillGrill
11
Transfer to a cutting board and let rest at least 10 minutes.
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Cutting BoardCutting Board
12
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. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.
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VegetableVegetable
MushroomsMushrooms
Green OnionsGreen Onions
MarinadeMarinade
PeppersPeppers
GrainsGrains
JuiceJuice
LemonLemon
SteakSteak
SaltSalt
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GrillGrill
13
Photograph by Yunhee Kim
DifficultyExpert
Ready In1 h, 5 m.
Servings4
Health Score90
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