Grilled Tri-Tip Steak with Chimol Salsa
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
2 pieces Tri-Tip or other steak, most visible fat trimmed
olive oil for rubbing on steak
Steak rub of your choice
5 medium radishes
2 medium tomatoes
1/4 cup finely chopped cilantro leaves
1/4 cup finely chopped red onion
2 T fresh lemon juice
pinch sea salt, to taste
Directions
Preheat gas or charcoal barbecue grill to high. Trim most visible fat from steak, then rub with olive oil and then steak rub and let come to room temperature while you chop ingredients for the salsa. Chop radishes and tomatoes into pieces from 1/4 – 1/2 inch square. Combine with finely chopped cilantro, red onion, lemon juice, and salt. Let salsa sit at room temperature while steak is cooking. When steak is room temperature and grill is hot, put steak on grill. For nice grill marks, place steak at a diagonal to grill slats, after about 3 minutes, rotate 45 degrees on same side and cook a few more minutes. Turn steak over and cook until done to your liking. I cooked my steak about 8 minutes for medium rare, but actual cooking time will depend on grill temperature, thickness of the meat, meat temperature, and even the temperature of the air if cooking outside, so I recommend using an inexpensive instant-read meat thermometer to tell when meat is done. Let steak rest a few minutes after cooking, then serve hot with Chimol Salsa spooned over.