Steak and vegetables, AKA two of my favorite things to put in my mouth. Besides the vegans and vegetarians of this world, are there people out there who don’t like this combo? Today, we’ll take a look at a favorite cut of mine: the tri-tip. We’ll also dive a bit into veggies and the best way to use up all your leftovers.
Don’t Tri Me
Tri-tip is a popular cut of beef for grilling due to it being decently marbled and the fact that it’s so damn big! Most cuts of tri-tip I see are in the two to three pound range. It’s not a real fatty piece of meat, so you are going to want to pay close attention to the cook time and temperature to ensure proper doneness. Additionally, tri-tip is a working muscle so you will notice there are muscle fibers running the length of your steak. Sometimes the grain will change direction partway through the steak. Be sure to make sure you know which way the grain is running before cooking as you always want to slice against the grain. Before we get too far, make sure to invite some meat-loving friends over for dinner before cooking up this hunk of meat. That is unless you are a hermit or you fancy a bunch of leftovers. For this recipe, you’ll want to find something in the 2 to 2-1/2 pound range.
The first step is to remove your tri-tip from the fridge and let it come to room temperature (roughly 30 minutes). At the same time, heat your oven up to 475°. While that’s happening, liberally cover the steak in salt and pepper. As with any piece of meat that will finish in the oven, the first step in the actual cooking process is to sear the outside of the meat. This will help it form a nice crust as well as impart some additional flavors from the searing process. I turned to my trusty cast iron skillet and let that bad boy heat up for five minutes or so before cooking each side for roughly two and a half minutes. Once the searing is done, put the steak on a sheet pan and stash it in the oven. Oh, before I forget, make sure to insert your oven-safe thermometer into the thickest part of the steak to ensure proper doneness. Let’s now turn our attention to the vegetables.
Cauliflower & Kale with a Chance of Pomegranate
Did you know there is a National Kale Day? It’s October 1st if you want to mark your calendars. Not only that, but they apparently celebrate the day with kale puns. I mean, I get it. Kale is pretty delicious and quite good for you. But kale puns? Those just kale me. Get it!? Kale me. Kill me. Ugh, okay, moving on. We’re not doing much with the kale so rinse it off, pat it dry and portion out the correct amount before putting it to the side for a bit.
For the cauliflower, you’ll want to break up the head into individual florets. Don’t go too small or they’ll burn. Too large and the inside won’t cook completely through. Something around the size of a baby’s fist. You’ll want to take the cauliflower and put it in a bowl while adding some quartered shallots, olive oil and salt and pepper. Set that aside while you wait 12 minutes on your steak. Once your favorite timer tells you 12 minutes have gone by, add the cauliflower mix to the sheet pan. Put this in a single layer around the steak and continue roasting.
To marry these flavors together, we’re going to use a dressing of sorts. There is no vinegar in it which is why I hesitate to call it a true dressing. Anyways, mix together some mustard, olive oil, lemon juice + salt and pepper to taste in a smallish mixing bowl. The final piece of the puzzle is the pomegranate. I’m just going to leave it to this fine gentleman to show you how to remove the pomegranate seeds. Follow his advice and you should have no problem getting all the tasty seeds out. Alright, now it’s time to bring this baby home.
Putting It All Together
Now that we’ve highlighted all the individual components of the dish, it’s time to figure out how to put it all together. My tri-tip took a total of 30 minutes to cook from start to finish, or 18 minutes more after I added the cauliflower to the sheet pan. Make sure you toss the cauliflower once while it’s roasting around the half-way point (roughly around the 21st minute of your steak cook time). Once your steak has reached it’s desired doneness remove everything from the oven and cover the steak in aluminum foil while it rests for 10-15 minutes. Remember to remove it 5° before the desired temp as it will keep cooking even after you remove it from the oven.
While the tri-tip is resting, heat up a large saute pan or skillet and add in your kale. Let that cook for a minute or so before adding in your cauliflower and stirring in your mustard pseudo-dressing. Once the kale has wilted a bit, remove it from the heat and add as many or as few pomegranate seeds as you want. The final step is slicing the tri-tip (against the grain!) and serving on a nice, big plate. If you end up with leftovers, might I humbly suggest making tri-tip sandwiches with the excess steak. Your stomach will thank me later.
- 1 tri-tip (2 - 2.5 pounds)
- 6 tablespoons olive oil
- 1 head of cauliflower, separated into florets
- 5 shallots, peeled and quartered
- Half of a lemon, juiced
- 2 tablespoon whole-grain dijon mustard
- 5 ounces baby kale
- ½ cup (+/-) pomegranate seeds
- Salt and Pepper to taste
- Preheat oven to 475°
- Liberally coat tri-tip with salt and pepper before searing in a heavy duty pan for roughly 3 minutes per side.
- Remove the tri-tip from the pan and add to a sheet tray. Stick an oven-safe thermometer into the thickest part of the steak before stashing in your oven for 12 minutes.
- In a large bowl, toss together the quartered shallots, cauliflower florets, 2 tablespoons of olive oil and salt and pepper. Add these veggies to the baking sheet surrounding the tri-tip.
- Continue to cook for roughly 18 more minutes, making sure to mix-up the vegetables once halfway through
- Remove the tri-tip from the oven once it's done to your liking. Tent the steak with a small piece of aluminum foil and allow to rest for 10-15 minutes before slicing.
- Heat up a large skillet or saute pan and add in the kale and remaining olive oil. Let cook for a minute or so before adding in the cauliflower/shallot mix as well as the mustard dressing.
- Remove vegetables from heat and stir in as little or as many pomegranate seeds as you wish
- Slice the beef against the grain after it's rested and serve with the cauliflower/kale/pomegranate salad.