My daughter loves to eat steak and so it was that I discovered tri-tip steaks. The important thing is to broil them so it becomes a fast and easy thing to do for dinner on those busy week days. They are relatively less expensive than other cuts of steaks I think and so an easy choice for regular cooking. The trick as with any meat, is to cook them just right so it doesn't dry out. Now that the kid palette's are expanding, there is a demand for flavor. In my quest for flavor I chanced upon this marinade recipe with everyday ingredients and full of flavor.
In The Mix
Tri-tip steak - 2 lbs
Salt - sprinkle to taste
Steak seasoning - sprinkle to taste
(Steak seasoning can be substituted with just black pepper if you don't want it to be too spicy)
For the Marinade
Soy sauce - 2tbsp
Apple cider vinegar - 2 tbsp
Olive oil - 2 tbsp
Garlic cloves, minced - 4
freshly ground black pepper - 1/2 tsp
How To Do
Wash and drain the steaks. They come in large single pieces or medium sized pieces. Mix all the marinade ingredients with the steak and keep overnight for the flavors to set in. On the day of cooking allow the meat to sit for half an hour at room temp. If you are not doing the overnight thing, just marinate outside for half an hour on the day of cooking.
Preheat the broiler oven to 375. Make sure the broiler element is on in the oven.
It is best to use the broiler pan for this. It usually comes with the oven when you buy it. If the broiler pan is not available, you can just use an oven safe pan. Spread oil on the bottom pan and cover the top pan with aluminum foil. Spear through gently so some of the slits on the top pan are open. Spray the top foil also with cooking spray or oil. This helps to get the steak off after cooking.
Keep the marinated steaks on the top sheet. Sprinkle generously with salt and seasoning or ground pepper. Do this for all sides.
Place the pan in the middle of the oven and cook for about 15 minutes. Then turn the pan, turn over the steaks and cook for another 14-18 minutes to get to medium rare. Better to watch the last few minutes and take out before the meat gets too dry.
Let sit for a few minutes and slice against grain. Serve with oven roasted potatoes or fresh bread.