This Trip Tip Steak is so delicious, you’ll want to save this recipe for later!
TRI-TIP STEAK WITH PINTO BEANS AND PICO DE GALLO
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 large onion (peeled, cut into 1/4-inch dice)
4 cloves garlic (peeled, thinly sliced)
1/2 medium carrot (peeled, finely shredded)
3 tablespoons fresh thyme leaves (chopped, or 1 tablespoon dried)
2 cans peeled whole tomatoes (crushed by hand, juices reserved, 28 ounces each)
Kosher salt (to taste)
1 pound dried small, pinto beans (rinsed, picked over)
6 ounces bacon (cut into 1/4-inch dice)
1 small onion (peeled, thinly sliced)
1/2 cup Basic Tomato Sauce (http://abc.go.com/shows/the-chew/recipes/basic-tomato-sauce-mario-batali)
1 tablespoon ancho chili powder
1 teaspoon Kosher salt
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons ground ginger
1 tri-tip steak (2 to 3 pounds)
2 tablespoons olive oil
PICO DE GALLO:
3 tomatoes (chopped)
1 small onion (peeled, finely diced)
1 jalapeno (finely diced)
1/4 cup fresh cilantro (chopped)
1 teaspoon Kosher salt
warm tortillas (for serving)
Pico De Gallo (for serving)
Frijoles Pinquito (for serving)
For the Basic Tomato Sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and saute until soft and light golden brown, 8 to 10 minutes. Add the carrot and thyme and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes, until the sauce is as thick as hot cereal. Season with salt.
For the Frijoles Pinquito: In a large, heavy pot or Dutch oven, combine the beans and enough cold water to cover by about an inch. Bring to a boil over medium-high heat, cover, reduce the heat to low, and simmer for about 2 hours, until the beans are tender and most of the liquid is absorbed. Replenish the water as necessary.
Meanwhile, in a large skillet over medium-high heat, saute the bacon until crisp. Remove the bacon and saute the onion in the grease until soft, about 5 minutes. Add the tomato sauce, chili powder, and salt. Return the bacon to the mixture.
When the beans are tender, add the tomato sauce mixture and a little water to loosen (between 1/4 and 1/2 cup) and simmer for 20 minutes.
For the Tri-Tip: Preheat oven to 425ºF.
In a small bowl, mix the salt, pepper, and ground ginger. Rub over the meat and let stand at room temperature for 60 to 90 minutes.
In a cast iron skillet over high heat, add the olive oil. Add the tri-tip, fat side down. Turn the heat down to medium-high and sear the steak for about 4 minutes. Turn the steak and place in the oven to cook for 15-20 minutes, until an instant-read thermometer reaches 130ºF for medium-rare.
Let the steak rest on a cutting board for about 15 minutes. After resting, slice against the grain into 1/4-inch slices. Watch the grain carefully; due to the shape of the steak, it changes direction.
For the Pico De Gallo: In a large bowl, add the tomatoes, onion, jalapeno, cilantro and salt and toss to combine.
To Serve: Serve the steak with warm tortillas, the frijoles pinquito and pico de gallo.
Tip: Use your favorite store-bought tomato sauce and canned pinto beans to cut down on cooking time as a store-bought solution.