• Katherine Arthurs

Pine-nut + Garlic Basil Oil Grilled Tri- Tip Steak

You guys! This basil oil is crazy good. No need to process in a fancy blender or mixer - just mix by hand with a little chopping + let it sit while the steak grills + all the flavors come together. It's even better the next day on mixed greens or a slice of bread!

The pine nuts are a treat - I loved keeping them whole in this oil. Simply chop up the basil, add some red pepper flake, garlic + the best quality olive oil you can find, along with some apple cider vinegar. It's that simple.

I love grilling tri-tip steaks. They usually come with a larger end - so some of the steak cooks to a perfect medium raw, while the thinner + smaller end cooks up quicker - giving you the perfect medium (my kids prefer that end). Try - Tip is a fabulous cut for a marinade or a simple salt, pepper + oil combination. Mix it up!

p.s. Do you notice the carving knife + fork in the pictures? Family heirlooms - I used to only bring them out for holidays...but now, I am finding ways to use them + bring them out of the cabinet for everyday use! Why not!

Pine-nut + Garlic Basil Oil Grilled Tri- Tip Steak

1 Tri-Tip Steak

salt + pepper

1/2 cup olive oil, plus 2 tablespoons (divided)

2 tablespoons apple cider vinegar

1 large garlic clove, minced

1 large handful basil, roughly chopped

1 pinch red pepper flakes

Optional- tomato + onion for grilling

Heat your grill or grill pan to high heat.

While bringing the steak to room temperature, drizzle 2 tablespoons oil over the entire steak. Sprinkle liberally with salt + pepper, on both sides of the steak.

When the grill has reached 400F, add the steak. Cook on the first side for 6 minutes or until charred nicely (cooking time will depend on the size of your steak - mine was rather large, so it took longer)

Meanwhile, mix together the basil oil. In a small bowl, combine 1/2 cup olive oil, apple cider vinegar, garlic, basil, red pepper flakes + a large pinch of each salt + pepper.

Flip the steak over + cook until desire temperature is reached. Remove the steak to a cutting board + let rest for at least 5 minutes before slicing into. Slice the steak into thin slices. Using a spoon, spoon the basil oil over the steak.

Serve with the oil at the table for extra dipping or drizzles!