If you’re like me, having easy dinner ideas for weeknights is a must! I don’t want to spend hours cooking dinner after working and taking care of furry kids and boys all afternoon. What about you?
Tri-tip steak, aka Santa Maria steak (for the California town that made it famous), is a very flavorful cut of meat that is ideal for cooking quickly at higher temperatures. Tri-tip used to be hard to find outside of California, but it is now more widely available thanks to its growing popularity with consumers who love its incredible flavor and relatively lower price point.
Since I live in New Hampshire, I can’t get Santa Maria Steak. I tend to ask the butcher what he would recommend and they never let me down. My teenager actually always tells me: “just ask someone, Mom.” Who would have thought a guy would ask for directions? LOL
This no-fuss recipe comes together in less than 20 minutes, so it is ideal for a busy weeknight meal. Gotta love that!
Prep time: 5 minutes
Cooking time: 10-12 minutes
- 2 T. extra virgin oil
- 1 T. kosher salt
- 1 t. freshly ground black pepper
- 2 t. garlic powder
- 1 T. fresh rosemary leaves, finely chopped
- 2 lbs. tri-tip steak, approximately 1” thick
Heat the olive oil in a large cast iron or other heavy-duty skillet over medium-high heat.
Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Rub the salt mixture on all sides of the steak and place in the hot skillet. Sear steak on both sides, approximately 2 minutes per side.
Reduce heat to medium and continue cooking the steaks for another 6-8 minutes, turning once to cook evenly on each side. This will yield medium-rare to medium steaks (internal temperature of 145° – 160°F). Cook for another 2-3 minutes for more well done steaks. (For thinner steaks, reduce cooking time by 3-5 minutes).
Remove steaks from skillet and loosely cover. Rest for 5-10 minutes before serving. To serve, cut steaks in thin slices against the grain for more tender results.
What sides would you serve with your Tri-Tip Steak? I love Green Beans and my son would love a Baked Potato! I can’t wait to make this again!