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Tri balsamic vinegar Worcestershire sauce garlic oregano Greek yogurt strawberries red onion cilantro lime juice salt pepper
Viewed: 129 - Published at: 9 years agoIngredients
- 78 pounds Tri-tip Steak
- 1 Tablespoon Balsamic Vinegar
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Garlic
- 1/4 Tablespoons Oregano
- 2 Tablespoons Greek Yogurt, Plain
- 1 cup Strawberries, Diced
- 1/4 cups Red Onion, Diced
- 2 Tablespoons Cilantro, Diced
- 2 teaspoons Jalapeno, Diced
- 1/2 Tablespoons Lime Juice
- 18 teaspoons Salt
- 18 teaspoons Pepper
Method
- Place steak in a baggie or shallow dish; set aside.
- Mix all the marinade ingredients in a bowl and pour over the steak and refrigerate for at least 2 hours.
- Meanwhile, add all of the salsa ingredients together and refrigerate until ready to use.
- Just before cooking the steak, bring it to room temperature.
- To cook the steak, set the grill over medium heat and cook the steak for about 8 minutes per side, depending on how thick the steak is and the desired tenderness you prefer.
- Once steak is cooked, cover with aluminum foil and let it sit for at least 5 minutes, that way the juices stay in the steak.
- Cut the steak against the grain.
- Top steak with strawberry salsa.
