Categories: Steak
Ingredients
- 1 cube beef bouillon
- 4 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp Worcestershire
- Juice of 2 lemons
- 1/4 tsp red pepper flakes
- Kosher salt and pepper
- 6 sprigs thyme
- 4 sprigs rosemary
- 1 bunch scallions, cut into large pieces
- 1 1/2 lbs beef tri-tip, trimmed of excess fat
- 1 lb cremini mushrooms
- 2 red bell peppers, cut into large chunks
- 1 garlic clove, smashed
Directions
-
Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tbsp olive oil, soy sauce, Worcestershire, juice of 1 lemon, red pepper flakes, salt and pepper. Tear 4 sprigs of thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
-
Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. Cover and refrigerate 3-8 hrs.
-
Remove the meat from the fridge about 1 hour before grilling. Put the mushrooms and bell pepper in a large bowl. Tear the remaining thyme and rosemary into pieces and add to the bowl along with garlic, 2 tbsp olive oil, and juice of 1/2 lemon. Season with salt and pepper and toss.
-
Preheat a grill to medium, then prepare for indirect heat. Remove meat from the marinade and pat dry, reserving the marinade. Grill the meat, turning often, until charred, 15-20 minutes. Scatter the herbs from the marinade on the meat as it cooks. Move the meat to the cooler side of the grill; cover and cook, turning and basting a few times with the reserved marinade, until it reaches desired doneness. Transfer to a cutting board and let rest at least 10 minutes.
-
Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10-15 minutes. Arrange the scallions from the marinade on the grill and cook 2-3 minutes per side. Slice the steak against the grain and serve with the veggies.