Cast Iron Skillet Recipe: Mediterranean Tri-Tip Steak

Cast Iron Skillet Recipe: Mediterranean Tri-Tip Steak

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Olga Massov
Aug 5, 2011
(Image credit: Olga Massov)

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.

(Image credit: Apartment Therapy )
(Image credit: Apartment Therapy )

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.

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