Did you know that our vinaigrettes are great for more than just the salad bowl? Truth be told, our favorite way to use them is as a marinade for cuts of chicken, seafood, and steak!
Meyer Lemon Vinaigrette is all you need for an incredibly flavorful cut of tri-tip steak. Seared to perfection in a cast-iron pan, it finishes cooking in the oven while you make a super-quick stir-fry of mushrooms and snow peas to serve alongside. The steak and veggies are perfect on top of a bed of brown rice for a complete, healthy dinner.
-Coco Morante, Recipe Editor for Garlic Gold®
- 1 bottle Garlic Gold Meyer Lemon Vinaigrette
- 1 1/2 to 2-pound whole tri-tip steak
- 8 ounces crimini mushrooms, sliced
- 12 ounces sugar snap peas, trimmed
- In a shallow dish, pour the Meyer Lemon Vinaigrette over the steak. Cover and refrigerate for at least four hours.
- Preheat the oven to 400ºF and line a baking sheet with aluminum foil. Take the tri-tip out of the marinade and pat it dry with a paper towel.
- Heat a 12-inch cast-iron pan over medium-high heat for a few minutes, until the pan is very hot. Sear the steak for five minutes on one side, then flip and sear for another five minutes on the other side.
- Transfer the tri-tip to the foil-lined sheet pan and cook it in the oven for about ten minutes, or until it reaches an internal temperature of 155ºF. Let it rest for at least twenty minutes before slicing — the temperature will continue rising as the steak rests, and the juices will redistribute throughout the meat.
- While the steak is resting, place the cast-iron pan back on the stove over medium heat. There’s no need to clean the pan — the browned bits from the seared steak will add great flavor to your vegetables! Add the sliced mushrooms to the pan and stir-fry until they have shrunken in size and browned, about ten minutes. Add the snow-peas and stir-fry for about three more minutes, just until the peas are al dente.
- Serve the sliced steak and veggie stir-fry over brown rice for an easy dinner in a bowl.
- If you are cooking for two, you can make this recipe with smaller cuts of steak.Two eight-ounce rib-eyes, strip steaks, or pieces of tri-tip need just five minutes a side in the pan on the stovetop — there’s no need to finish cooking them in the oven.
- It's best not to let the steak marinate for more than twelve hours, or the acid from the vinaigrette will start to “cook” the meat and make it a bit tough.
- For an extra flavor boost, simmer the marinade in a small saucepan until it has boiled for a few minutes, then spoon it over the steak just before serving.