Some of the most flavorful cuts of meat are the least expensive. My butcher turned me onto this cut called the California tri-tip steak that cooks in a snap, and is a great addition to a summer salad.
Best part – when the heat index climbs higher and higher, this recipe gets you in and out of the kitchen fast without breaking a sweat. If you can’t find a tri-tip steak in your area, try this recipe with a skirt steak instead.
Mediterranean Tri-Tip Steak
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
Rinse the steak and it pat down 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.