Grilled Tri-Tip with Charred Basil Tomatoes
Smoky tri-tip, crisp grilled potatoes, and juicy charred tomatoes shine under a vibrant garlic-basil vinaigrette.
This recipe may need another look before cooking.
It scored 7/10, below our 8/10 retry mark.
- Total time: 45 minutes
- Servings: —
- Estimated total cost: $16–$18 based on listed sale ingredients
- Calories per serving: —
Ingredients
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Angus Beef Tri Tip Steak Family Pack1 lb $9.99
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Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)1 lb $2.49
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Red Potatoes12 oz $1.29
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Simple Truth Organic® Basil0.5 oz $2.79
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Garlic1 clove $0.99
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Extra-virgin olive oil3 1/2 tablespoons, divided
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Red wine vinegar1 tablespoon
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Dijon mustard1 teaspoon
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Kosher salt3/4 teaspoon, plus more for the water
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Black pepper1/2 teaspoon
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Seven Deadly Old Vine Zinfandel California Red Wine750 ml $14.99
Instructions
Swipe a step aside or click its number when it’s done.
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Heat a grill to medium-high, about 425°F. Halve the potatoes and tomatoes, mince the garlic, and roughly chop the basil. Pat the tri-tip dry and season it with 1/2 teaspoon salt and the black pepper.
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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.
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Whisk the garlic, vinegar, mustard, remaining 1/4 teaspoon salt, and 2 tablespoons olive oil in a large bowl; stir in the basil and set the vinaigrette aside.
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Grill the tri-tip over direct heat for 5–7 minutes per side, turning as needed, until well browned and the center reaches 140°F. Transfer it to a board and rest for 10 minutes, allowing it to reach the food-safe temperature of 145°F.
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While the beef rests, grill the potatoes cut-side down for 5–7 minutes until 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; transfer to a board, roughly chop, and gently fold into the basil vinaigrette.
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Slice the tri-tip thinly against the grain. Plate it with the grilled potatoes and dressed tomatoes, then spoon the remaining basil vinaigrette over the beef.
Want more detail? See the temperature guide.
Health: About 730 calories per serving, with roughly 48 grams of protein plus potassium, vitamin C, and moderate carbohydrates.
Drink pairing: A fruit-forward Zinfandel complements the grilled beef and sweet, smoky tomatoes.
Wine picks:
- Seven Deadly Old Vine Zinfandel California Red Wine $14.99 750 ml
- SALDO Zinfandel by The Prisoner Wine Company Red Wine $30.99 750 ml
Why it works: The tri-tip’s smoky char and savory richness call for a full-bodied, fruit-forward red, while the basil-garlic vinaigrette benefits from generous fruit and moderate spice. These Zinfandels echo the tomatoes’ sweetness without overwhelming the herbs.