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Herb Crusted Tri-Tip Steak Recipe with Infused Olive Oil Drizzle
In this recipe, you'll learn how to herb crust and sear up Tri-Tip steak! We will be mixing up a marinade of fresh rosemary, parsley, basil, and red wine, and then we'll infuse olive oil to garnish the finished steak with. We will be searing the Tri Tip on the American Muscle Grill, that I have loaded with charcoal and wood chunks for a great fire grilled flavor!
SERVES 4 - 6 PREP 15 min MARINATE 2 - 3 hours COOK 15 - 20 minutes READY IN 2.5 hours
INGREDIENTS
- 2 Lbs. Tri-Tip Roast
- Herb Marinade:
- 2 Tbsp olive oil
- 1/4 cup fresh chopped parsley
- 1/4 cup fresh chopped basil
- 2 Tbsp fresh chopped rosemary
- 2 cloves garlic paste
- 1 pinch cayenne pepper
- 2 Tbsp red wine
- 1/4 cup extra virgin olive oil
- kosher salt to taste
- Infused Olive Oil:
- 1 Tbsp fresh chopped parsley
- 1 Tbsp fresh chopped basil
- 1 tsp fresh chopped rosemary
- 1 clove garlic paste
- 1/4 cup red wine
- 1/4 cup extra virgin olive oil
- kosher salt to taste
- Things You'll Need:
- Charcoal Grill
- Lump Charcoal
- Charcoal Starter
- BBQ Tongs
DIRECTIONS
- In a mixing dish, add in fresh chopped parsley, basil, and rosemary.
- Add in garlic paste, cayenne pepper, and ground white pepper. Whisk in red wine and olive oil until incorporated.
- Season Tri-Tip with kosher salt and fresh cracked black pepper to taste.
- Coat Tri-Tip in herb mixture, place in refrigerator and allow to marinate for at least 2 hours.
- For herb infused olive oil, add chopped parsley, rosemary, basil, garlic paste, kosher salt to taste, and whisk in red wine and extra virgin olive oil until incorporated.
- Set herb oil aside until ready to serve.
- Once the Tri-Tip is marinated, remove from the refrigerator and allow to come to room temperature before grilling.
- Fill left side of grill with charcoal, leave right side for indirect cooking.
- Light charcoal and preheat grill for searing high heat.
- Sear s for 2 minutes, crosshatch and sear for another 2 minutes.
- Flip Tri-Tip to other side and sear for 2 minutes, crosshatch, and finish searing another 2 minutes.
- Move Tri-Tip to indirect heat side, close the lid. Allow Tri-Tip to finish cooking over indirect heat to desired doneness.
- Internal temperature should be 130 degrees for rare, 140 for medium rare, or 155 for medium.
- Remove Tri-Tip from grill and rest for 5-10 minutes tented in foil.
- Slice thin, across the grain.
- Plate, drizzle with infused olive oil.
- Serve and enjoy!
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