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Blood Orange Tri-Tip with Kale Pesto

February 14, 2022 By Anthony Serrano

From a romantic evening to havings friends over for cocktails a Tri-Tip Steak marinated in a flavorful Blood Orange marinade with a Kale & Fennel Pesto is the perfect dinner. Combing the flavors of Bull Grills grilled citrus and tri-tip steak is an amazing combination. The key to grilling Tri-Tip is not overcooking it which is why I use the hot and fast method on my Bull Grill. Bull Grills amazing & even heat distrubition make grilling a breeze.

Blood Orange Tri-Tip

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Course: Main Course
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Author: Chef Anthony Serrano

Ingredients

  • 2 Tri Tip Steaks
  • 2 Cup Grilled Blood Orange Juice
  • 1 Cup Soy Sauce or Coco Aminos
  • 1/2 Cup Avocado Oil
  • 1/4 Cup Za’atar Spice Blend
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • 2 Tbsp Sea Salt

Instructions

  • Mix together all the ingredients for the marinade in a large bowl until it’s thoroughly combined. Place the marinade and steak in a large storage bag.
  • Place the meat & marinade in the fridge overnight if possible but a couple hours is ok.
  • Remove the meat from the fridge about 30 minutes before you plan on grilling. Place it on a Bull Grill that's been preheated to medium-high heat. The trick with tri-tip is you want to grill it hot and fast so it doesn’t overcook . I normally cook it for about 4 minutes on each side or until I have nice grill marks but it really depends on its thickness. It’s a good idea to monitor the temps so you reach your desired doneness. I normally cook my steak slightly below my target temp because of carryover cooking and so that I can use the tri-tip for leftovers.
  • Once the steak is at your desired temp remove it from the Bull Grill and let it rest for 10-15 minutes before slicing it. Remember when it’s time to slice to cut it thin and against the grain. Be aware on a tri tp steak the grain changes direction at the wider part.
  • Serve with our Kale & Fennel Pesto

Kale & Fennel Pesto

Print Pin
Course: Side Dish
Cuisine: American
Author: Chef Anthony Serrano

Ingredients

  • 4 Cups Kale loosely packed
  • 1/2 Cup Grilled Lemon Juice
  • 1/2 Cup Red Onion diced
  • 1 Tbsp Garlic minced
  • 1/4 Cup Fennel Fronds
  • 1/2 Cup Peppitas
  • 1/2 Cup Shaved Manchego
  • 1 Tbsp Salt
  • 1 Tsp White Pepper
  • 1/2 Cup Extra Virgin Olive Oil

Instructions

  • Place all the ingredients together in a food processor. Pulse until you’ve reached the desired constancy.
  • Store in fridge until needed.
  • Serve with Tri Tip Steak or other meats.

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Filed Under: Beef, Marinades, Red Meat, Steak

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