Garlic Herb Steak - Half Pan Recipe
Serves up to 10. 100% Grass-fed Tri-Tip sirloin, seasoned and cooked to perfection. Hand sliced and served on a bed of our rice + quinoa blend, with a citrus herb chimichurri on the side.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Rice & Quinoa Blend
Citrus Herb Chimichurri
Method
Preparing the Steak
- 1
Season the Steak
In a small bowl, mix together kosher salt, black pepper, garlic powder, and dried oregano. Rub the mixture all over the tri-tip sirloin.
- 2
Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Once hot, add the tri-tip sirloin and sear for 4-5 minutes on each side, or until a nice crust forms.
- 3
Cook the Steak
Transfer the skillet to a preheated oven at 375°F (190°C) and cook for an additional 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium rare.
- 4
Cooking the Rice & Quinoa
- 5
Combine Ingredients
In a medium saucepan, combine long grain white rice, quinoa, and vegetable broth.
- 6
Cook the Mixture
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice and quinoa are cooked and the broth is absorbed.
- 7
Fluff and Set Aside
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
Making the Citrus Herb Chimichurri
- 8
Chop Herbs and Garlic
Finely chop the fresh parsley, cilantro, and garlic cloves.
- 9
Mix Chimichurri
In a bowl, combine the chopped herbs and garlic with red wine vinegar, lemon juice, olive oil, red pepper flakes, and salt. Stir until well mixed.
- 10
Let it Rest
Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.
