Flavorful tri-tip steaks, cut from the bottom of the sirloin, are named for their distinctive triangular shape. This party-ready dish is great for backyard dinners, but could also make an easy appetizer.
Ingredients
Method
Sprinkle steaks with salt and pepper.
Heat oil in a large, heavy skillet over medium-high heat.
When very hot, but not smoking, add steaks and cook, turning once, until browned and cooked to desired doneness, about 4 minutes per side for medium-rare.
Transfer to a cutting board, cover with foil, and let rest 10 minutes.
Meanwhile, preheat the broiler.
Stir together butter, garlic and parsley.
Split the bread in half, slather cut sides with the butter mixture, and place butter-side up on a baking sheet.
Broil, watching the bread carefully, until butter is melted and the edges of the bread are just browned, 2 to 3 minutes.
Slice bread into serving pieces and pile on a platter.
Slice steaks thinly against the grain and place on the platter.
Sprinkle steaks and bread with tomato and basil and serve.
Nutritional Info
Serving Size
Calories
460
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.