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Sunday, September 13

Tri-tip steak with grilled scallion, ginger & cilantro relish

Tri-tip steak
1 ½ pounds
Oil, canola
2 tablespoons +
Salt, kosher

Pepper, freshly ground

Cilantro, chopped
1 cup
Chiles, red Thai, minced
Lime juice
2 tablespoons
Ginger, peeled, finely grated
2 tablespoons +
  1. Heat a grill. On a baking sheet, rub the steak and whole scallions with the oil; season with salt and pepper. 
  2. Brush the grill with oil. 
  3. Grill the steak for 20 to 30 minutes, turning occasionally, until an instant-read thermometer inserted in the center registers 125°F for medium-rare. 
  4. Transfer the steak to a cutting board, and let rest for 15 minutes. 
  5. Meanwhile, grill 16 whole scallions over moderate heat, turning occasionally, until lightly charred and tender, about 3 minutes. 
  6. Transfer eight of the scallions to the platter. 
  7. Chop the remaining 8 scallions and transfer to a bowl; let cool. 
  8. Thinly slice the two raw scallions and add to the bowl with the cilantro, chiles, lime juice, and ginger; mix well. 
  9. Thinly slice the steak across the grain and arrange on a platter. 
  10. Spoon the scallion relish on the steak and garnish with freshly grated ginger. 
Recipe from Food&Wine Magazine, August 2015

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