- 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!
Enjoy!