Tri-tip steak
2 servings
15 minutes
Tri-tip steak is a true embodiment of the art of meat preparation. This type of steak, popularized by California barbecues, is characterized by its rich meat flavor and juicy texture. Searing it in a hot pan with a fragrant mix of peppers and sea salt gives it a crispy crust, while the addition of mustard oil adds zest. In the end, the meat is sliced to reveal its tenderness and retained juiciness. Served with greens and pink Himalayan salt, this steak becomes an ideal treat for connoisseurs of rich meat flavors. It is perfect for both festive dinners and cozy home lunches.
1
Let the meat breathe at room temperature for 5–10 minutes.
2
Grease each side with oil.
- Olive oil: 1.5 tablespoon
3
Place the steak on a dry hot skillet with a pinch of coarse salt.
- Coarse sea salt: pinch
4
Once the bottom side is browned, flip it.
5
After 2-3 minutes, flip and season with the pepper mixture. Reduce the heat.
- Mixed peppercorns (four peppers): 0.5 teaspoon
6
Cover with a lid.
7
Flip after 5–7 minutes.
8
Season with ground chili.
- Chili powder: 0.3 teaspoon
9
Pour mustard oil over the meat.
- Mustard oil: 1.5 teaspoon
10
After 3 minutes, remove from heat and slice into 1.5 cm wide pieces.
11
Serve on a plate with greens.
- Fresh herbs: to taste
12
Sprinkle with coarse pink salt and add a pinch of pepper mix. Done!
- Pink Himalayan salt: to taste
- Mixed peppercorns (four peppers): 0.5 teaspoon
