Saturday, August 11, 2007

Grilled Tri-Tip Steak Recipe with Chimol Salsa

Grilled Tri-Tip SteakThe weekend is here, and if you're a steak eater, I'm guessing that's the time you're most likely to throw a steak on the grill when it's summer where you live. I like steak, but truthfully I'm not a huge meat eater, so if I'm cooking beef I'll always prefer to have something to go with it like Chimichurri Sauce or this delicious tomato, radish, and onion salsa called Chimol which I learned about from Tea and Cookies. Tea says she loved this Salvadoran dish, and the minute I saw the recipe on her site I left a comment saying it had just shot to the top of my "must try" list.

I served the Chimol Salsa over a well-trimmed piece of grilled Tri Tip Steak, rubbed with my favorite Pride of Szeged Steak Rub. I do adore this particular steak rub, but I haven't been able to find it in Utah for a while now. I'm thinking it might be fun to try making my own version of steak rub but that's a subject for another time. This time it's all about this delicious radish salsa that tasted so great with the juicy steak. Tea said she adapted her recipe from one she found in the section for radish recipes from Marquita Farms, and then I adapted her recipe the tiniest bit also. You'll probably adapt your own version too, but do try this delicious salsa which Marquita Farms says is also good on grilled fish or chicken, or as a topping for scrambled eggs, a chip dipper, or a taco topper. Here's just how to make it.


Grilled Tri-Tip Steak Recipe with Chimol Salsa
(Makes a generous amount of salsa for 2-3 steaks, recipe can easily be doubled or tripled. Recipe adapted from Chimol by Tea and Cookies, who adapted it from Marquita Farms.)

Ingredients:
tri-tip or other steak, most visible fat trimmed
Steak rub of your choice (I used Pride of Szeged. See more information after the recipe)

Chimol Salsa Ingredients:
5 medium radishes
2 medium tomatoes
1/4 cup finely chopped cilantro leaves
1/4 cup finely chopped red onion
2 T fresh lemon juice
pinch sea salt, to taste

Instructions:
Preheat gas or charcoal barbecue grill to high. (You can only hold your hand there for 2-3 seconds at that heat.) Trim most visible fat from steak, then rub with steak rub and let come to room temperature while you chop ingredients for the salsa.

Chop radishes and tomatoes into pieces from 1/4 - 1/2 inch square. Combine with finely chopped cilantro, red onion, lemon juice, and salt. Let salsa sit at room temperature while steak is cooking.

When steak is room temperature and grill is hot, put steak on grill. For nice grill marks, place steak at a diagonal to grill slats, after about 3 minutes, rotate 45 degrees on same side and cook a few more minutes. Turn steak over and cook until done to your liking.

I cooked my steak about 8 minutes for medium rare, but actual cooking time will depend on grill temperature, thickness of the meat, meat temperature, and even the temperature of the air if cooking outside, so I recommend using an inexpensive instant-read meat thermometer to tell when meat is done. (Temperature should be about 145 F for medium rare, 160 F for medium, or 175 F for well done.)

Let steak rest a few minutes after cooking, then serve hot with Chimol Salsa spooned over.

About Pride of Szeged Steak Rub: 
Pride of Szeged is a Hungarian company which doesn't seem to have a web site. I love their steak rub and fish rub, which are sold a few places online. The steak rub contains "salt, onion, celery seed and spices" according to the label. One of the spices is definitely Hungarian paprika, which is one of the main products made by Pride of Szeged.

Printer Friendly Recipe

South Beach Suggestions:
Well trimmed beef and a salsa like this would be a great main dish for any phase of the South Beach Diet. I served my steak with the Grilled Zucchini you see in the photo. For phase two or three you could add something like Pasta Salad with Roasted Tomatoes, Grilled Zucchini, and Basil.
Other Great Tasting Ideas for Steak:(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Pan-Grilled Steak with Olive Sauce
Grilled Flat Iron Steak with Chimichurri Sauce
Steak au Poivre with Wasabi-Parsley Sauce from Just Braise
Sirloin Steak with Basil Cream Sauce from Anne's Food
Perfect Steak At Last! from Beyond Salmon
Steak, Revisited from Beyond Salmon
Red Wine Reduction Sauce for Steak from Alaska Cooks
Sichuan Pepper Steak from Cook (almost) Anything At Least Oncecounter customizable free hit

19 comments:

  1. Tri-tip is one of my favorite cuts of beef for grilling... Your chimol salsa sounds like a nice accompaniment!

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  2. This looks so fresh and delicious. What a fabulous meal!

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  3. That right there is my favorite meal. Tri-tip and grilled zucchini. I like the idea of the radishes but am stumped as how to pick the hotter ones. Sometimes they are fire, others are just crunch. Either way they look good in this.

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  4. Maybe by September I'll feel like a steak. Right now about the only thing that seems right to cook is lemonade!
    I've copied the sauce for a cooler day.

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  5. Tri-tip is almost impossible to find on the East Coast, except in really good butcher shops. Would flank steak or skirt steak work just as well?

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  6. Bruno, I loved the Chimol. (Of course, there was cilantro, so . . .)

    Truffle amd Mooncrazy, thanks. I think it's the amount of water the radishes get that make some hotter, but no idea how to pick the hot ones.

    Tanna, sorry to hear you are melting.

    Lydia, didn't know that about tri-tip, interesting. This salsa would be good on any kind of steak, but since I didn't marinate it I might use something like rib eye or top sirloin if you're following my recipe. Or my beloved new find, flat iron steak would be perfect with this. Of course you could serve the salsa with a flank steak or skirt steak that you marinated too.

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  7. What an interesting salsa! Duly noted for next spring when we have radishes again! We can always buy tomatoes (not necessarily good ones) but radishes have to be in season here.

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  8. What a beautiful sauce! It looks almost like a pico de gallo. Delicious.

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  9. salsa de radishes (rabanitos!) how refreshing! This is the kind of meal I would have for dinner. Yes, I am a carnivore :D

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  10. Katie, that's so interesting because we have radishes in our stores year round. That and fresh parsley are two things you can always count on finding.

    Kelly, I did love it. Of course, there's cilantro, and I love radishes too.

    Melissa,I could never be a vegetarian either, but I truly do eat a lot more veggies than meat. The one food group I eat the least is probably fruit though. For some reason I was never much of a fruit eater; I like savory flavors best.

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  11. This looks wonderful. Have you made the radish top soup? I think it's delightful and it makes me feel so frugal to use something that is normally tossed. I've only made it with organic radishes, however.

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  12. Anonymous, radish top soup sounds so interesting. Unfortunately I made this with supermarket radishes, which didn't come with tops, sigh.

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  13. I am not sure I have had Tri-tip. Nonethless it looks delicious.

    Do you start school tomorrow?

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  14. Chris,heavens no. I'd be whining like crazy if I started school tomorrow. August 29! Can you believe it. I don't think we've ever started this late.

    I hear you can't get tri-tip in the East, no idea why not.

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  15. Just browsing the internet, You have a very, very interesting blog.

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  16. I love tri-tip (never heard of it until I moved to the West). That picture is making me very hungry. Sigh!

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  17. Love the blog and info. I just grilled some tri tip and served with grilled corn and black olive aioli. Come take a look when you have a chance.

    Thanks,

    Joe

    http://cookingquest.wordpress.com

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  18. My husband and I just made this tonight and it was DELICIOUS! The salsa was so good over the Tri-tip and the grilled zucchini was the perfect accompaniment! Thanks for this recipe.

    Revisting South Beach again after a year off [gasp!] and so happy to have such a scrumptious dinner to eat during Phase 1. And we'll be definitely eating it during Phase 2as well! Mmmm!

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  19. Trish, glad to hear you liked it!

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