Mediterranean Tri-Tip Steak

By lorik

Ingredients

• serves 2 to 4
• 1 pound California tri-tip steak, also known as a Santa Maria or California tri-tip
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons pomegranate molasses
• 1 fat garlic clove, minced
• 1 tablespoon finely chopped mint

Details

Adapted from thekitchn.com

Preparation

Step 1

Pat down the meat with paper towels until no visible moisture remains; sprinkle with salt and pepper. Allow the steak to sit, at room temperature, uncovered for 1 to 2 hours.

Heat oil in a cast iron skillet, on high, for 3 to 4 minutes, until hot and shimmery. Carefully, but decisively, place the steak on the skillet – do not move it for 5 minutes. Flip the steak over and cook for another 4 to 5 minutes (depending on how rare you want it – this will give you a medium rare steak; the one in the picture is rare).

While the steak cooks, stir together the molasses, garlic and mint. When the steak is done, remove it from the skillet and place on a cutting board. Brush both sides of the steak with the molasses glaze until all of the glaze is used up. Cover the steak with aluminum foil for 10 minutes before slicing the steak against the grain. Serve immediately.

Per serving, based on 2 servings. (% daily value)
Calories 574 Fat 35.1 g (54%) Saturated 9.8 g (48.9%) Carbs 15.4 g (5.1%) Fiber 0.3 g (1.1%) Sugars 11.1 g Protein 46.9 g (93.9%)
Cholesterol 154.2 mg (51.4%) Sodium 1287 mg (53.6%)