Tri-Tip Steaks with Tomatoes, Basil and Garlic Bread

Tri-Tip Steaks with Tomatoes, Basil and Garlic Bread

Serves 4

Flavorful tri-tip steaks, cut from the bottom of the sirloin, are named for their distinctive triangular shape. This party-ready dish is great for backyard dinners, but could also make an easy appetizer.

  • 2 tri-tip steaks (about 1 1/2 pounds total)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons chopped parsley leaves
  • 1/2 multigrain baguette (about 6 ounces)
  • 1 tomato, diced
  • 1/4 cup sliced basil leaves
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Sprinkle steaks with salt and pepper. Heat oil in a large, heavy skillet over medium-high heat. When very hot, but not smoking, add steaks and cook, turning once, until browned and cooked to desired doneness, about 4 minutes per side for medium rare. Transfer to a cutting board, cover with foil, and let rest 10 minutes.

Meanwhile, preheat the broiler. Stir together butter, garlic and parsley. Split the bread in half, slather cut sides with the butter mixture, and place butter-side up on a baking sheet. Broil, watching the bread carefully, until butter is melted and the edges of the bread are just browned, 2 to 3 minutes. Slice bread into serving pieces and pile on a platter. Slice steaks thinly against the grain and place on the platter. Sprinkle steaks and bread with tomato and basil and serve.

Nutritional Info: 
Per Serving:460 calories (190 from fat), 21g total fat, 9g saturated fat, 125mg cholesterol, 650mg sodium, 24g carbohydrate (2g dietary fiber, 1g sugar), 39g protein

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