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Mediterranean Tri-Tip Steak Bowl
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Servings:
4
Author:
Prep Time:
10 minutes
Cook Time:
30 minutes
Resting and Marinating:
1 hour, 10 minutes
Total Time:
1 hour, 50 minutes
Course:
Main Course
Salad
Cuisine:
American
Mediterranean
Keywords:
meal prep
cheesesteak
Counting Macros
Meal Planning
steak salad
aji sauce
Steak Dinner
🧂 Ingredients
28 oz
Tri-Tip Steak
1 tsp
Dried Basil
1 tsp
Black Pepper
1 tsp
Garlic Powder
1 tsp
Cayenne Pepper
1 tsp
White Pepper
½ tsp
Salt
½ tsp
Sugar
¼ cup
Extra Virgin Olive Oil
1â…” cups
Chick Peas
rinsed and drained, (1 can)
3 cloves
Fresh Garlic
1 tbsp
Extra Virgin Olive Oil
3 tbsp
Water
200 g
Cucumber
sliced, (about 1 medium cucumber)
265 g
Cherry Tomatoes
cut in half, (about 1 pint of tomatoes)
50 g
Kalamata Olives
cut in half, (about 15 olives)
85 g
Red Onion
shaved, (about ½ small onion)
6 oz
2% Greek Yogurt
(about ¾ cup yogurt)
¼ cup
Feta Cheese
1 dash
Salt
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Instructions
1
Combine all the seasonings: basil, peppers, garlic, cayenne, salt, and sugar in
a small bowl and mix together.
2
Then rub the spice mixture all over the tri-tip steak. Place the steak into a
large zip lock bag and add 1/4 cup of olive oil. Seal the bag and massage the
oil and the seasoning into the meat for about 1 minute.
3
Leaving the steak in the bag, place the steak in the fridge. At a minimum you
want the steak to soak in the marinade for 1 full hour, flipping in the bag and
giving another little massage half way thru.
But the longer you marinate, the more flavor the tri-tip will have. You can
allow the steak to marinate up to 3 days. So feel free to prep this steak on
Sunday with the plan to cook on Wednesday!
4
Pre-heat oven to 400’°, and heat a large stove top pan to medium high heat. Line
a baking sheet with tin foil and a wire rack (or roasting pan with rack) to
raise the steak off the pan. The foil makes for easy clean up.
5
Once the pan is hot add the tri-tip to the pan, fat side down and allow to sear
for 3-4 minutes, until a brown crust has delveloped. Then flip and cook for
another 3 minutes on the other side.
6
After you have achived a brown crust on both sides, move the steak to the
prepared baking sheet with wire rack. (You can cook directly on the sheet if you
do not have the wire rack or roasting pan.) Place in the oven and cook at 400’°
for 12 minutes per pound. The perfect temp on this steak is 135’° – 140’°,
anything more than that will over cook the steak. This steak does not contain a
lot of fat, therefore over cooking it will make it tough and rubbery.
7
Once the steak is done, wrap it in the tin foil and allow it to rest for 10
minutes before slicing.
8
While the steak is cooking: Add chicken peas, garlic cloves, and oil to a
blender or food processor.
9
Blend these ingredients adding up to 3 tablespoons of water as needed to get the
creamy consistance you are looking for. You may have to stop and scrap the sides
down if the ingredients stop blending.
10
Once this spread is done, set it aside and begin preparing the mediterranean
mix.
11
The steak is still cooking, you have finished the garlic hummus. Now its time to
work on the mediterranean mix.
12
Slice your cucumber, tomatoes, olives, and red onions.
13
Start by adding your hummus to the bowl, then circle your cucumbers around one
side of the hummus. Add a little pile of sliced tomatoes on the side of the
cucumbers. Then add a dollup of yogurt next to the hummus.
14
Once the steak has rested for 10 minutes, slice the steak and fan out slices
into each bowl.
15
Sprinkle with crumbled feta cheese, and sliced olives, then top with shaved red
oinions. Finsih with a dash of salt!
16
Serve and enjoy!
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