Today’s recipe is sort of a take on a dinner my aunt used to make at the beach in the summer every year. This recipe being a Rubbed Tri Tip Garlic Steak with Parsley Coriander Butter. My mom has two sisters and the oldest of the three girls has always lived in Charleston, South Carolina. When I was little, we used to stay at a condo she and my uncle had there in Wild Dunes. It was an all girls week, leaving the dads and uncles at home. My mom, aunts, my sister and I and occasionally my grandmother and cousin. The adults would rotate making dinner on the nights we stayed in and every year, my mom’s middle sister would make what we called Astronaut Surprise on her night. It was a hamburger patty cooked in tin foil with onions, potatoes, carrots and some seasoning. It was perfect, because it was an essentially no-clean-up meal. Easy to make and filling after a day on the beach in the sun.
You’ve probably seen this as a camping meal. They’re perfect for fireside cooking. Well, we didn’t cook them over a fire at the beach, but they were just as delicious out of the oven. The Rubbed Tri Tip Garlic Steak with Parsley Coriander Butter version I’m making today, isn’t made in tin foil packets, but it’s just as easy and has tons of flavor. I love making meat in a cast iron skillet. It gives it wonderful flavor. I started the Rubbed Tri Tip Garlic Steak with Parsley Coriander Butter on the stove to get a good seared crust on the steak and then finished it in the oven. The onions, potatoes and carrots are roasted separately, and then the steak is topped with the herbed butter. After adding everything to the pan for a one “pot” meal, the Rubbed Tri Tip Garlic Steak with Parsley Coriander Butter is ready to serve on the table.
Garlic Rubbed Tri Tip Steak with Parsley Coriander ButterSERVES 4 PrintDownload
- 2 -2 1/2 lbs Tri Tip Steak
- 3 Tbsp of garlic salt
- 3 Tbsp of pepper, I used smoked pepper
- 1/4 cup butter, salted and room temperature
- 1 Tbsp of ground coriander
- 1 tsp garlic powder
- 1 Tbsp fresh chopped parsley
- 1/2 lbs fresh carrots
- 4 small russet potatoes
- 1 small red onion
- olive oil
- vegetable oil
- salt and pepper
- Rub the steak with garlic salt and pepper all over. Let it sit out for about 30 minutes with the rub on it, to come to room temperature before cooking
- Wash and cut the carrots in half. Cut the potatoes and onions into cubes. Arrange the vegetables on a baking sheet and drizzle olive oil over them, then sprinkle with salt and pepper. Toss to coat them well. Roast in a 400 degree oven for 15-20 minutes.
- Heat up an iron skillet on the stove to high heat. Add about 2-3 tablespoons of the vegetable oil. Let it heat up and then add the steak. Cook for about 5 minutes on each side and then put the skillet in the oven and cook at 400 degrees for about 25 minutes or until a meat thermometer registers to 140. Let the steak rest for about 10 minutes before slicing.
- Mix together the softened butter, ground coriander, garlic and chopped parsley.
- Slice the steak against the grain. Arrange the vegetables around the steak in the skillet and top with a big dollop of the herbed butter so that it melts into the meat.