T is for: Tri-tip Steak with Italian Salsa Verde

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Tri-tip steak is such an interesting phenomenon to me. Having lived on the West Coast for 10 years, it’s easy to source tri-tip from a variety of butchers. This is in large part due to the popularity of it in Santa Maria barbecue. However, on the East Coast, this cut of sirloin is almost impossible to find. The reason is because sirloin “tips” are much more popular over here for whatever reason. At any rate, if you can source it, this tri-tip steak with Italian salsa verde is a beautiful way to enjoy this cut of beef. (And if you can’t, this preparation will also work with flank, skirt, or hanger steak!)

I’m super excited to partner with California Olive Ranch for this recipe! This is a product I already use and love for its taste and quality alone. And if you’ll remember, I used it for both my New Haven Clam Pizza and my Olive Oil poached fish. California Olive Oil Country is fast becoming as popular and important as California Wine Country. For over 20 years, California Olive Ranch has developed their own ranches and helped family farmers throughout Northern California develop previously unusable land.

I’m actually using two different California Olive Ranch products for this dish. First, I started by marinating the steak in their Garlic Infused Extra Virgin Olive Oil. Quite often, tri-tip is prepared “Santa Maria style” with a mixture of garlic, salt, pepper and olive oil. By using this garlic infused olive oil, we are drawing that delicious garlic flavor from the oil itself.

For the Italian-style salsa verde, I’m using 100% California Extra Virgin Olive Oil. Italian Salsa Verde is a herbaceous sauce, similar to a Chimichurri, but with more briny and umami flavors. Herbs include parsley as the main component, and I also added some basil and mint, as I like the way they compliment beef and lamb. (If you were using this sauce on chicken or fish, I think tarragon would be a nice addition.) The briny flavors come from the capers and cornichons, and the umami usually comes from anchovies. I totally forgot to buy some at the store, so I grabbed for my favorite fish sauce. I always have it on hand, and it’s my quick anchovy sub in a homemade Caesar dressing as well.

If you want a chunkier sauce, you can hand-chop everything like I did for the one I use for roasted potatoes. For this, I decided to switch it up and throw everything into a food processor. It’s much quicker and results in more of a pesto consistency. (Minus the nuts and cheese.) Once all of the ingredients are coarsely chopped, start drizzling in the Extra Virgin Olive Oil until a cohesive sauce forms. (I used about a half cup, give or take.)

When you are ready to eat, simply sear and cook your steak to your desired doneness (I’m a medium rare gal) and top with the salsa verde.

One thing to note: try-tip is usually triangular in shape (hence the name.) The one I used for this recipe was about half the size. Either way, make sure you cut against the grain, and if yours is the larger cut, know that the grain changes about halfway. Let me know if you make this Tri-tip with Salsa Verde, and stay tuned for another delicious California Olive Ranch recipe later this month!

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Tri-tip Steak with Italian Salsa Verde

(2 votes, average: 3.00 out of 5)

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Mains, Sauces – Italian, Mediterranean, California

By Jaymee Sire – Serves: 2-4

Prep Time: 20 minutes – Cooking Time: 15 minutes – Total Time: 1 hour

Tri-tip with Salsa Verde is a wonderful way to enjoy this popular West Coast cut of steak. Try the salsa verde on roasted chicken or veggies!

Ingredients

• 1" thick tri-tip steak (can also sub flank, skirt, or hanger)
• 1/4 cup California Olive Ranch Garlic Infused Extra Virgin Olive Oil
• Kosher salt
• 1 cup tightly packed parsley leaves
• 1/2 cup other soft herbs (I used basil & mint)
• 2 large garlic cloves, smashed
• 2 tablespoons capers, rinsed
• 6 cornichons
• 2 Calabrian chiles, stems removed
• 1/2 teaspoon Dijon mustard
• 1 teaspoon lemon zest + 1 teaspoon lemon juice (more or less to taste)
• 1 tablespoon red wine vinegar
• 2 teaspoons fish sauce (or 2-3 anchovy filets)
• ~1/2 cup 100% California Olive Ranch Extra Virgin Olive Oil
• Freshly cracked black pepper

Instructions

1

Place steak in a shallow dish and season on both sides with kosher salt. Add garlic infused olive oil and turn to coat. Allow to marinate at room temperature for 1 hour, or until steak comes to room temp.

2

Meanwhile, make salsa verde. Combine herbs, garlic cloves, capers, cornichons, Calabrian chiles, Dijon, lemon zest and juice, vinegar, and fish sauce (or anchovies) in a food processor fitted with metal blade. Pulse until coarsely chopped. Then, with machine running, slowly drizzle Extra Virgin Olive Oil in through the top until a sauce forms. (You may use more or less than 1/2 cup.) Taste and season with kosher salt, if necessary. (You may not need additional salt due to the other ingredients.)

3

To cook steak, heat a cast iron skillet over high heat. Season steak with more salt and some freshly cracked pepper. Sear meat on both sides until it reaches 5 degrees below desired temperature. Rest on a cutting board for 10 minutes. Slice against the grain and top with Salsa Verde. Serve with additional salsa verde on the side. (Salsa Verde should keep in the fridge, covered, up to one week.)