Grilled Tri Tip with Arugula Blue Cheese Pesto
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Grilled tri tip steak is coated in balsamic vinegar and dijon mustard, crusted with red walnuts, rosemary and garlic, then topped with a savory pesto sauce.
While Coffee Crusted Tri Tip will remain my favorite dish of all time, this new tri tip recipe is also seriously delicious!
At my neighborhood farmers market last weekend I ran into a PR acquaintance, Miss Alex from Bay Bird Inc. She was hanging with her friend at the Terra Bella Ranch stand.
We got chatting and the owner Jeff was nice enough to hook me up with some of his specialty red walnuts and fresh figs! I used the delicious figs in my Fig and Goat Cheese Grilled Cheese, as well as a scrumptious new Fig and Peach Smoothie recipe!
I crusted the tri tip in the red walnuts and also used some of his traditional walnuts in the delectable pesto recipe I paired with the steak.
The crusted steak with the rich pesto and caramelized onions was the perfect mid-week dinner treat!
Grilled Tri Tip Ingredients
- 2 lbs tri tip
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- ½ cup red walnuts
- 2 tsp dried rosemary
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 4 cloves garlic (crushed)
Grilled Tri Tip Instructions
Begin by trimming most of the fat off the tri tip.
Whisk the olive oil, balsamic vinegar and dijon mustard together in a small bowl.
In a small food processor or blender combine the walnuts, rosemary, salt, pepper and garlic.
Blend all of the ingredients together.
Brush the olive oil and vinegar mixture on the steak.
Next, rub with the walnut garlic mixture.
Place on the grill over medium heat for 45 minutes, flipping every 15 minutes, or until a meat thermometer inserted in the middle registers 145°F for medium rare.
Remove from the grill, let rest for 10 minutes, then slice.
I topped the tri tip with this delicious homemade pesto, then served it with a side of sweet and tasty caramelized onions.
One of my favorite ways to eat steak is topped with blue cheese and caramelized onions.
Turn the blue cheese into a rich and flavorful pesto sauce on every bite of steak, pair it with sweet, caramelized onions on the side and that is a dinner I can get down with!
Grilled Tri Tip with Arugula Walnut Blue Cheese Pesto
Ingredients
- 2 lbs tri tip
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1/2 cup walnuts
- 2 tsp dried rosemary
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 4 cloves garlic, crushed
Instructions
- Begin by trimming most of the fat off the tri tip.
- Whisk the olive oil, balsamic vinegar and dijon mustard together in a small bowl.
- In a small food processor or blender combine the walnuts, rosemary, salt, pepper and garlic.
- Blend all of the ingredients together.
- Brush the olive oil and vinegar mixture on the steak.
- Rub the steak with the walnut garlic mixture.
- Place on the grill over medium heat for 45 minutes, flipping every 15 minutes, or until a meat thermometer inserted in the middle registers 145°F for medium rare.
- Remove from the grill, let rest for 10 minutes, then slice.
Nutrition Facts
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One Comment on “Grilled Tri Tip with Arugula Blue Cheese Pesto”
Hi Whitney,
Just wanted you to know my wife made your Walnut Blue Cheese Pesto recipe this weekend for a party to go along with our tri-tip and it was a huge hit! Thanks for sharing!
Best,
Jack