i love all things mediterranean so when i saw this interesting recipe for mediterranean tri-tip i wanted to try it! the ingredient list is pretty short and the only obscure item is pomegranate molasses, but thankfully i was able to find it at a small mom and pop mediterranean grocery store near my work. you can also get it on amazon for pretty cheap.
- 1 lb tri-tip steak
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons pomegranate molasses (Cortas brand)
- 1 fat garlic clove, minced
- 1 tablespoon finely chopped mint
1) Rinse the steak and it pat down with paper towels until no moisture remains. Season with salt and pepper. Allow the steak to sit, at room temperature, uncovered for 1 to 2 hours.
2) Heat oil in a cast iron skillet (or other heavy bottomed pan) on high, for 3 to 4 minutes, until hot and shimmery. Place the steak on the skillet – do not move it for 5 minutes. Flip the steak over and cook for another 4 to 5 minutes (depending on how rare you want it – this will give you a medium rare steak; the one in the picture is rare).
3) While the steak cooks, stir together the molasses, garlic and mint. When the steak is done, remove it from the skillet and place on a cutting board. Brush both sides of the steak with the molasses glaze until all of the glaze is used up. Cover the steak with aluminum foil for 10 minutes before slicing the steak against the grain. Serve immediately.
this steak was SUPER easy to make and delicious! the glaze was pretty strong so i would be careful about not putting too much on your meat. when i tasted it before putting in on the steak, i was overwhelmed by how sour and acidic it was. it definitely wouldn’t work as a “dipping sauce.” but it was juuust perfect for a thick slab of tri-tip steak.
we served our steak with green beans and mashed potatoes. yum yum!