Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
Spanish-style grilled tri-tip steak, roasted broccoli, mashed potatoes and romesco sauce on a black dinner plate

Spanish-Style Tri-Tip Steak

parmesan whipped potatoes, broccolini, romesco

STARS

Marinate tri-tip steak in olive oil, garlic, and smoked paprika. Grill to your preferred doneness and serve with parmesan-whipped potatoes, steamed broccolini, and a tangy Spanish Romesco sauce.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  12 hours
Active Time:  30 minutes
Ingredients

Marinated Tri-Tip

  • 2 garlic cloves, minced
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon smoked paprika
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce tri-tip steaks

Romesco Sauce

  • 1 dried ancho chile, soaked until soft an pliable
  • 1 yellow onion, diced
  • 1 head garlic, peeled
  • 5 roma tomatoes, halved
  • 1 cup sliced almonds
  • 1 8-ounce can roasted red peppers, drained
  • 2 tablespoons sherry vinegar
  • 2 tablespoons honey
  • 1/4 cup water
  • 1/2 cup olive oil
  • Salt and pepper to taste

Parmesan Mashed Potatoes

  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • ½ cup whole milk 
  • 2 tablespoons unsalted butter 
  • ¼ cup sour cream 
  • ½ cup shredded parmesan cheese
  • 1 teaspoon salt

Roasted Broccoli

  • 2 heads broccoli, cut into florets
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes
  • 1 tablespoon olive oil
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste
Directions
1
Combine the garlic, both paprikas, olive oil, salt and pepper in a zip-top bag. Add the steaks and marinate overnight or for at least 4 hours.
2
Soak the ancho chile in water overnight.
3
Preheat the oven to 400°F.
4
On a baking sheet, toss the onions, garlic, and tomato for the romesco sauce with 1 tablespoon olive oil and a pinch of salt and pepper. Roast until beginning to caramelize, about 15 minutes. Transfer the roasted vegetables to a blender, along with the almonds, roasted red peppers, sherry vinegar, and honey. Blend until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste with salt and pepper.
5
In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the saucepan; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Quickly fold in the milk, sour cream, butter, and parmesan and season to taste. 
6
On a baking sheet, toss the broccoli with the garlic, oil, salt and pepper. Roast for 12-15 minutes, until crisp tender. 
7
Heat a grill or large skillet to medium-high. Remove the steaks from the marinade, discard the marinade, and grill for 2 to 3 minutes per side to sear. Transfer to a baking sheet and roast to desired doneness, 8 to 10 minutes (for medium-rare the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving. 
8
To serve, divide the mashed potatoes, broccoli and steak between plates. Serve with romesco on the side.

Spanish-Style Tri-Tip Steak

parmesan whipped potatoes, broccolini, romesco

STARS

Marinate tri-tip steak in olive oil, garlic, and smoked paprika. Grill to your preferred doneness and serve with parmesan-whipped potatoes, steamed broccolini, and a tangy Spanish Romesco sauce.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  12 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Marinated Tri-Tip

  • 2 garlic cloves, minced
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon smoked paprika
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce tri-tip steaks

Romesco Sauce

  • 1 dried ancho chile, soaked until soft an pliable
  • 1 yellow onion, diced
  • 1 head garlic, peeled
  • 5 roma tomatoes, halved
  • 1 cup sliced almonds
  • 1 8-ounce can roasted red peppers, drained
  • 2 tablespoons sherry vinegar
  • 2 tablespoons honey
  • 1/4 cup water
  • 1/2 cup olive oil
  • Salt and pepper to taste

Parmesan Mashed Potatoes

  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • ½ cup whole milk 
  • 2 tablespoons unsalted butter 
  • ¼ cup sour cream 
  • ½ cup shredded parmesan cheese
  • 1 teaspoon salt

Roasted Broccoli

  • 2 heads broccoli, cut into florets
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes
  • 1 tablespoon olive oil
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste

Directions

1
Combine the garlic, both paprikas, olive oil, salt and pepper in a zip-top bag. Add the steaks and marinate overnight or for at least 4 hours.
2
Soak the ancho chile in water overnight.
3
Preheat the oven to 400°F.
4
On a baking sheet, toss the onions, garlic, and tomato for the romesco sauce with 1 tablespoon olive oil and a pinch of salt and pepper. Roast until beginning to caramelize, about 15 minutes. Transfer the roasted vegetables to a blender, along with the almonds, roasted red peppers, sherry vinegar, and honey. Blend until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste with salt and pepper.
5
In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the saucepan; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Quickly fold in the milk, sour cream, butter, and parmesan and season to taste. 
6
On a baking sheet, toss the broccoli with the garlic, oil, salt and pepper. Roast for 12-15 minutes, until crisp tender. 
7
Heat a grill or large skillet to medium-high. Remove the steaks from the marinade, discard the marinade, and grill for 2 to 3 minutes per side to sear. Transfer to a baking sheet and roast to desired doneness, 8 to 10 minutes (for medium-rare the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving. 
8
To serve, divide the mashed potatoes, broccoli and steak between plates. Serve with romesco on the side.