Tri-Tip Steak with Grilled Scallion, Ginger and Cilantro Relish

By mirelsonp

Recipe source: Food and Wine | August 2015

Ingredients

• One1 1/2-poundsOne 1 1/2-pounds tri-tip steak
• 18large18 large scallions, 2 thinly sliced
• 2tablespoons2 tablespoons canola oil, plus more for brushing
• Kosher salt
• Pepper
• 1cup1 cup chopped cilantro
• 22 red Thai chiles, minced
• 2tablespoons2 tablespoons fresh lime juice
• 2tablespoons2 tablespoons finely grated peeled fresh ginger, plus more for garnish
• 11.Light a grill. On a baking sheet, rub the steak and whole scallions with the 2 tablespoons of oil; season with salt and pepper.
• 22.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.
• 44.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.

Details

Servings 4
Adapted from foodandwine.com

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.