Mediterranean Tri-Tip Steak

I made this recipe from the Kitchn and was bowled over by how much I like it! This glaze gave the steak a wonderful crusty, caramelized exterior that tasted just wonderful, and it’s basically three ingredients. You could totally use it with other cuts of beef, as I’m sure to do. And it was so easy to make! This recipe is a definite winner. It’s too bad I don’t have good pictures of the glazed steak resting on the cutting board (the lighting was off). I do hope you try this recipe! A 1-lb. tri-tip steak would serve 2 to 4 people, with sides (I made it with spaghetti squash).

1 lb. tri-tip steak (also known as a Santa Maria or California tri-tip)
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
2 Tbsp. olive oil
2 Tbsp. pomegranate molasses
1 fat garlic clove, minced (I grated mine and that’s what I would recommend)
1 Tbsp. finely chopped mint

Pat the steak down with paper towels until no visible moisture remains; sprinkle with salt and pepper. Allow the steak to sit, at room temperature, uncovered for 1 to 2 hours. (I skipped this step, as I had read this.)

Heat oil in a cast iron skillet, on high, for 3 to 4 minutes, until hot and shimmery. Carefully, but decisively, place the steak on the skillet – do not move it for 5 minutes. Flip the steak over and cook for another 4 to 5 minutes, depending on how rare you want it (this will give you a medium rare steak; I prefer mine closer to medium-well, so I used a meat thermometer to gauge the doneness).

While the steak cooks, stir together the pomegranate molasses, garlic and mint. When the steak is done, remove it from the skillet and place on a cutting board. Brush both sides of the steak with the molasses glaze until all of the glaze is used up. Cover the steak with aluminum foil for 10 minutes before slicing the steak against the grain. Serve immediately.