Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

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Grilled Tri-Tip Steaks with Charred Basil Tomatoes

Tender grilled tri-tip steaks, golden potatoes, and smoky tomatoes come alive with a punchy garlic-basil vinaigrette.

Ingredients

Angus Beef Tri Tip Steak Family Pack
1 lb individual steaks
Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)
1 lb
Red Potatoes
12 oz
Simple Truth Organic® Basil
0.5 oz
Garlic
1 clove
Extra-virgin olive oil
3 1/2 tablespoons, divided
Red wine vinegar
1 tablespoon
Dijon mustard
1 teaspoon
Kosher salt
3/4 teaspoon, plus more for the water
Black pepper
1/2 teaspoon
SALDO Zinfandel by The Prisoner Wine Company Red Wine
750 ml $30.99

Instructions

Heat a grill to medium-high, about 425°F. Confirm that the package contains individual tri-tip steaks rather than one whole roast. Halve the potatoes and tomatoes, mince the garlic, and roughly chop the basil. Pat the steaks dry and season with 1/2 teaspoon salt and the black pepper.
Place the potatoes in a saucepan, cover with salted water, and boil for 10–12 minutes, until just tender. Drain well, then toss with 1 tablespoon olive oil.
Whisk the garlic, vinegar, mustard, remaining 1/4 teaspoon salt, and 2 tablespoons olive oil in a large bowl; stir in the basil. Transfer 1 tablespoon of this clean vinaigrette to a small bowl and reserve it for the steak.
Grill the tri-tip steaks for 3–4 minutes per side. For medium-rare, cook to a final temperature of 130–135°F; continue grilling in 1-minute increments if needed, then rest for 5 minutes. For medium, aim for 140–145°F; USDA guidance recommends 145°F followed by at least a 3-minute rest. If the package instead contains one whole roast, sear it over direct heat for 4–5 minutes per side, then finish over indirect heat with the lid closed until it reaches the preferred temperature.
While the steaks rest, grill the potatoes cut-side down for 5–7 minutes until golden and crisp. Brush the tomato halves with the remaining 1/2 tablespoon oil and grill cut-side down for 2–3 minutes, then turn and cook for 1 minute. Roughly chop the tomatoes and gently fold them into the vinaigrette left in the large bowl.
Slice the steaks across the grain if desired. Plate with the grilled potatoes and dressed tomatoes, then drizzle the reserved clean basil vinaigrette over the beef.

Total time: 40 minutes

Estimated cost: $16–$18 based on listed sale ingredients

Health notes: About 730 calories per serving, with roughly 48 grams of protein plus potassium, vitamin C, and moderate carbohydrates.

Drink pairing: A fruit-forward Zinfandel stands up to the grilled steak while complementing the sweet charred tomatoes.

Wine picks:

SALDO Zinfandel by The Prisoner Wine Company Red Wine $30.99 750 ml
Klinker Brick Winery Old Vine Zinfandel California Red Wine $18.99 750 ml

Why it works: The steak’s grill char and garlic-basil vinaigrette call for a ripe, fruit-driven red with enough body, while the sweet-smoky tomatoes favor generous berry fruit over austere tannin. These Zinfandels echo the recipe’s suggested style and offer complementary spice and warmth.

Chef Feedback

Ask about the recipe and share how it turned out.

You asked

I have a rioja reserva (kirkland signature), a grenache from mercer, Oakville cab sauv from kirkland signature, signature series red wine from Columbia valley. I also have a merlot from clos de Napa. suggestions?

Careme

Best overall: Kirkland Rioja Reserva. Its savory character and acidity should bridge the grilled beef, charred tomatoes, and basil vinaigrette without overwhelming them. Other good choices: 1. Oakville Cabernet Sauvignon — best if you want the steak to dominate; decant 30–60 minutes. 2. Kirkland Signature Series Columbia Valley Red — likely rich and structured; another strong steak-focused option. 3. Clos de Napa Merlot — softer and rounder, with less tannin. 4. Mercer Grenache — lightest and fruitiest; pleasant, but less ideal for tri-tip. Serve the Rioja around 60–65°F and open it about 20–30 minutes ahead.

You asked

what about cab sauv as a pairing?

Careme

Cabernet Sauvignon is an excellent pairing. Its tannins suit the tri-tip, while dark-fruit notes complement the charred tomatoes. Choose a medium-bodied, fruit-forward Cabernet rather than a heavily oaked or highly tannic bottle, which could overpower the basil vinaigrette.

You asked

I boiled water before putting in potatoes. does that change the timing?

Careme

Yes—start checking the halved potatoes after 7–8 minutes in the boiling water. They’re ready when a knife slides into the center with slight resistance, usually within 8–10 minutes. Avoid cooking until fully soft, since they still need to hold together on the grill.

You asked

Grilling potatoes seems unconventional?

Careme

It’s common to grill parboiled potatoes: boiling cooks the centers, while the grill crisps and chars the cut sides. Because they’re already tender, they only need 5–7 minutes on the grill. If you prefer, pan-crisp them instead: heat 1 tablespoon olive oil in a skillet and cook cut-side down for 5–7 minutes.

You asked

Tomatoes seem very big to cut in half

Careme

For very large tomatoes, cut them crosswise into ¾- to 1-inch-thick slabs instead of halves. Lightly oil them and grill for about 2 minutes per side, turning with a wide spatula. Use a grill basket or cast-iron skillet if your grates are widely spaced. Then roughly chop and fold them into the vinaigrette.

You asked

Tomatoes sem

Careme

Could you finish the question about the tomatoes—do they seem too soft, too acidic, undercooked, or difficult to grill?

You asked

Should I do a run or a marinade or the steaks in advance?

Careme

Do a dry rub rather than a wet marinade. Salt the steaks with the recipe’s 1/2 teaspoon salt 30–60 minutes before grilling; add black pepper just before cooking. For longer seasoning, refrigerate uncovered up to overnight, then let them sit out for 20–30 minutes and pat dry. A marinade isn’t necessary and may prevent good browning. Keep the basil vinaigrette separate so it stays fresh and clean for serving.

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