Recipe: Triple Tri Tip Steak Bowls

All the thrill of the grill, but on the stovetop as we make steak but serve it three ways. This idea for dinner comes from Danny Hernandez, founder of The Brisket Shoppe in Tampa where he proudly has no microwave, no freezer and no can openers! 

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Cast Iron Pan Grilled Tri Tip with Veggies & Chimichurri

The Steak: Ingredients

• 2 lb tri tip steak
• 5 garlic cloves, minced
• 1 tsp smoked paprika
• 2 tsp black pepper
• 1 tbsp coarse salt
• 1⁄2 cup extra virgin olive oil
• 2 tsp Worcestershire sauce

The Chimichurri: Ingredients

• 1⁄2 cup flat leaf parsley, roughly chopped
• 2 tbsp fresh oregano, chopped
• 2 tbsp green onion, chopped
• 1 tsp lemon zest
• 1 tbsp garlic, minced (3–4 cloves)
• 1 tsp chili pepper flakes
• 2 tbsp red wine vinegar
• 1⁄2 cup extra virgin olive oil
• salt, pepper to taste

The Grilled Vegetables: Ingredients

• 2 large zucchini, quartered and sliced into 3-4" pieces
• 2 large yellow squash, quartered and sliced into 3-4" pieces
• 1 red onion, halved and sliced
• ½ cup roasted corn
• 2 portobello mushrooms, sliced
• 1 tbsp extra virgin olive oil
• 1 tsp coarse salt, pepper as desired

Directions

1. In small bowl, whisk together ingredients for chimichurri.
2. Let sit at least 10 minutes to allow flavors to combine. 
3. Drizzle vegetables with olive oil and sprinkle with salt and pepper. Set aside.
4. Heat cast iron grill pan over medium high heat to about 425° F.
5. Grill tri tip in cast iron pan, turning over once halfway through. 
6. When thickest part of tri tip reaches 125° F (mid rare), remove from heat, cover with foil, and let rest for 10 minutes.
7. Add vegetables to grill and cook 10 minutes, until tender.
8. Once rested, slice tri tip against grain. Serve with vegetables, drizzle with chimichurri sauce. Sprinkle with extra salt and pepper to taste.

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