The tri-tip steak, once found only as the makings for ground beef, was introduced as a stand-alone cut in California’s Santa Maria Valley in the 1950s as an inexpensive yet extremely tender, lean, and flavorful stand-in for cuts like rib eye and strip steak. Complete the meal with a zesty herb sauce!
1 11/2- to 2-pound tri-tip steak, trimmed
4 tbsp. olive oil, divided
1 tsp. smoked paprika
Kosher salt and pepper
1 c. parsley leaves
1/2 c. basil leaves
3 tbsp. capers, drained
1/2 small clove garlic, pressed
2 tsp. Dijon mustard
1/2 tsp. honey
Heat grill to medium-high. Rub tri-tip with 1 tablespoon oil, then paprika and 1/2 teaspoon each salt and pepper.
Grill, turning occasionally, until browned on all sides and cooked to desired doneness, 18 to 25 minutes depending on size of tri-tip. (It’s medium-rare when instant-read thermometer inserted into thickest part of meat registers 130°F.) Transfer to cutting board and let rest at least 10 minutes before slicing.
Meanwhile, in mini food processor or blender, pulse parsley, basil, capers, garlic, mustard, honey, 1/4 teaspoon salt, and 1/2 teaspoon pepper until finely chopped. Add remaining 3 Tbsp oil and pulse to combine. Serve with steak.