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sliced spanish-style trip tip with red romesco sauce, roasted potatoes and brussels sprouts in a black bowl

Tri-Tip with Romanesco Sauce and Brussels Sprouts

fingerling potatoes, brussels sprouts, romesco

STARS

Marinate steak in smokey pimenton with lemon juice, sherry vinegar, and lots of garlic, then sear it on a grill. A simple garnish of flaky sea salt, cracked black pepper, and extra virgin olive oil lets the steak's natural flavors come through. Add roasted fingerling potatoes and brussels sprouts with a side of romesco, the iconic Spanish purée of roasted red peppers, mild chile, garlic, and almonds.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  5 hours
Active Time:  1 hour
Ingredients

Marinated Tri-Tip

  • 1/2 cup canola oil
  • 1 teaspoon paprika
  • 2 garlic cloves, peeled
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1 lemon, zested and juiced
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce tri-tip steaks

Romesco Sauce

  • 7 garlic cloves, peeled, divided
  • 4 roma tomatoes
  • 2 red bell peppers
  • 3/4 teaspoon chile powder
  • 3/4 teaspoon smoked paprika
  • 1/4 cup sliced almonds
  • 1 cup diced day-old bread
  • 2 tablespoons red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 cup olive oil
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste

Roasted Potatoes and Brussels

  • 1 pound fingerling potatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons minced parsley
  • 1 lemon, juiced
  • 2 tablespoons fresh thyme leaves, divided
  • 1 pound brussel sprouts, halved
  • 2 tablespoons unsalted butter, melted
  • Salt and pepper

Serving

  • Flaky salt
  • Coarse black pepper
  • Finishing olive oil
Directions
1
Place all of the steak marinade ingredients in a blender and purée until smooth. Coat the steaks in the marinade and marinate for 4-12 hours.
2
Preheat the oven to 400°F
3
On a baking sheet, toss 5 of the garlic cloves, the roma tomatoes and bell pepper with 2 tablespoon olive oil and a pinch of salt and pepper. Roast for 30 minutes, until soft.
4
Immediately place the peppers in a bowl and cover with plastic wrap. Let them sit for 30 minutes then peel off and discard the skin. Likewise, remove the skins from the roasted tomatoes.
5
Transfer the roasted garlic, tomatoes and peppers to a food processor, along with the chile powder and paprika and purée until smooth. Add the almonds, bread, remaining 2 raw garlic cloves and purée again. With the machine running, drizzle in the vinegar, oil and lemon juice until smooth. Season with salt and pepper.
6
Toss the potatoes with the oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, until tender. Cool slightly, then toss with parsley, lemon juice and half of the thyme. 
7
On a second baking sheet, toss the Brussels sprouts with the melted butter, salt and pepper. Roast for 12-15 minutes, until crisp on the edges and soft in the middle. Remove from the oven and toss with the remaining thyme leaves.
8
Preheat a grill pan or large skillet to high heat with a drizzle of olive oil. Remove the steaks from the marinade, discard excess marinade and pat the steak dry with paper towels. Sprinkle both sides with salt and pepper. Grill the steak for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 145°F for medium done. Rest for 5-10 minutes before serving.
9
Brush romesco sauce on plates. Top with roasted potatoes, brussels sprouts and steaks. Sprinkle with flaky salt, black pepper and drizzle with finishing oil.

Tri-Tip with Romanesco Sauce and Brussels Sprouts

fingerling potatoes, brussels sprouts, romesco

STARS

Marinate steak in smokey pimenton with lemon juice, sherry vinegar, and lots of garlic, then sear it on a grill. A simple garnish of flaky sea salt, cracked black pepper, and extra virgin olive oil lets the steak's natural flavors come through. Add roasted fingerling potatoes and brussels sprouts with a side of romesco, the iconic Spanish purée of roasted red peppers, mild chile, garlic, and almonds.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  5 hours
Active Time:  1 hour
Servings:  4

Ingredients

Marinated Tri-Tip

  • 1/2 cup canola oil
  • 1 teaspoon paprika
  • 2 garlic cloves, peeled
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1 lemon, zested and juiced
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 6-ounce tri-tip steaks

Romesco Sauce

  • 7 garlic cloves, peeled, divided
  • 4 roma tomatoes
  • 2 red bell peppers
  • 3/4 teaspoon chile powder
  • 3/4 teaspoon smoked paprika
  • 1/4 cup sliced almonds
  • 1 cup diced day-old bread
  • 2 tablespoons red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 cup olive oil
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste

Roasted Potatoes and Brussels

  • 1 pound fingerling potatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons minced parsley
  • 1 lemon, juiced
  • 2 tablespoons fresh thyme leaves, divided
  • 1 pound brussel sprouts, halved
  • 2 tablespoons unsalted butter, melted
  • Salt and pepper

Serving

  • Flaky salt
  • Coarse black pepper
  • Finishing olive oil

Directions

1
Place all of the steak marinade ingredients in a blender and purée until smooth. Coat the steaks in the marinade and marinate for 4-12 hours.
2
Preheat the oven to 400°F
3
On a baking sheet, toss 5 of the garlic cloves, the roma tomatoes and bell pepper with 2 tablespoon olive oil and a pinch of salt and pepper. Roast for 30 minutes, until soft.
4
Immediately place the peppers in a bowl and cover with plastic wrap. Let them sit for 30 minutes then peel off and discard the skin. Likewise, remove the skins from the roasted tomatoes.
5
Transfer the roasted garlic, tomatoes and peppers to a food processor, along with the chile powder and paprika and purée until smooth. Add the almonds, bread, remaining 2 raw garlic cloves and purée again. With the machine running, drizzle in the vinegar, oil and lemon juice until smooth. Season with salt and pepper.
6
Toss the potatoes with the oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, until tender. Cool slightly, then toss with parsley, lemon juice and half of the thyme. 
7
On a second baking sheet, toss the Brussels sprouts with the melted butter, salt and pepper. Roast for 12-15 minutes, until crisp on the edges and soft in the middle. Remove from the oven and toss with the remaining thyme leaves.
8
Preheat a grill pan or large skillet to high heat with a drizzle of olive oil. Remove the steaks from the marinade, discard excess marinade and pat the steak dry with paper towels. Sprinkle both sides with salt and pepper. Grill the steak for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 145°F for medium done. Rest for 5-10 minutes before serving.
9
Brush romesco sauce on plates. Top with roasted potatoes, brussels sprouts and steaks. Sprinkle with flaky salt, black pepper and drizzle with finishing oil.