Tri-Tip Steak with Grilled Scallion, Ginger and Cilantro Relish
By mirelsonp
Recipe source: Food and Wine | August 2015
- 4
Ingredients
- One 1 1/2-pounds One 1 1/2-pounds tri-tip steak
- 18 large 18 large scallions, 2 thinly sliced
- 2 tablespoons 2 tablespoons canola oil, plus more for brushing
- Kosher salt
- Pepper
- 1 cup 1 cup chopped cilantro
- 2 2 red Thai chiles, minced
- 2 tablespoons 2 tablespoons fresh lime juice
- 2 tablespoons 2 tablespoons finely grated peeled fresh ginger, plus more for garnish
- 1 1.Light a grill. On a baking sheet, rub the steak and whole scallions with the 2 tablespoons of oil; season with salt and pepper.
- 2 2.Oil the grill grate. Grill the steak for 20 to 25 minutes, turning occasionally, until an instant-read thermometer inserted in the center registers 125° for medium-rare. Transfer the steak to a cutting board and let rest for 15 minutes.
- 4 4.Thinly slice the steak across the grain and arrange on the platter. Spoon the scallion relish on the steak and garnish with freshly grated ginger.
Preparation
Step 1
1. Light a grill. On a baking sheet, rub the steak and whole scallions with the 2 tablespoons of oil; season with salt and pepper.
2. Oil the grill grate. Grill the steak for 20 to 25 minutes, turning occasionally, until an instant-read thermometer inserted in the center registers 125° for medium-rare. Transfer the steak to a cutting board and let rest for 15 minutes.
3. Meanwhile, grill the 16 whole scallions over moderate heat, turning, until lightly charred and tender, about 3 minutes. Transfer 8 of the scallions to a platter. Chop the rest and transfer to a bowl; let cool. Add the sliced raw scallions, cilantro, chiles, lime juice and 2 tablespoons of ginger; mix well.
4. Thinly slice the steak across the grain and arrange on the platter. Spoon the scallion relish on the steak and garnish with freshly grated ginger.