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.
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
- 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.
- 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 and set the vinaigrette aside.
- 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.
- 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.
- 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.
Total time: 45 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 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.