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Recipes
Shopping list
Ingredients
- ½ bunch fresh cilantro
- ½ bunch fresh Italian parsley
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 6 cloves garlic
- 1 ½ teaspoons spicy steak seasoning, divided
- Large zip-top bag
- 2 lb sirloin tri-tip steaks
Steps
- Chop cilantro and parsley coarsely. Place in food processor bowl: cilantro, parsley, oil, vinegar, garlic, and ½ teaspoon seasoning; process until blended.
- Place 1 tablespoon mixture in bag. Season meat with remaining 1 teaspoon seasoning and place in bag (wash hands). Seal and let stand 30 minutes (or chill overnight) to marinate, turning occasionally.
- Preheat grill (or grill pan) on medium-high. Place meat on grill and cover (discard marinade); grill 18–20 minutes, turning often, until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Serve.
Other Preparation Methods
- Bake: Preheat oven to 425°F. Combine 1 packet fajita seasoning, 6 oz pineapple juice, and ½ cup reduced-sodium soy sauce. Reserve ½ cup mixture; place remaining mixture in large zip-top bag. Add 2 lb tri-tip steak to bag (wash hands). Seal and let stand 30 minutes (or chill overnight) to marinate. Place meat in 13- x 9-inch baking dish (discard marinade); bake 15 minutes. Add 4 cups sliced fresh bell peppers and onions and reserved marinade; bake 8–10 more minutes steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
Amount per ⅙ recipe serving: Calories 390, Total Fat 28g, Sat Fat 7g, Trans Fat 0g, Chol 105mg, Sodium 370mg, Total Carb 2g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 2%, Iron 15%, Potassium 10%