Grilled Tri Tip with Blistered Heirloom Tomato Salad

Voorbereiding

Flavor is built into this recipe from the very beginning—starting with the fragrant rub made of cracked fennel seeds, black pepper, coriander, and lots of fresh garlic and thyme, which is massaged into the meaty tri-tip. A warm salad of grilled cherry tomatoes, scallions, and raw fennel is tossed in a savory anchovy-sherry dressing, which brightens up each bite of steak.

*This recipe originally ran stateside on HexClad.com.

1. Marinate steak. In a HexClad 7" Hybrid Fry Pan over medium, combine fennel seeds and coriander seeds. Cook, stirring occasionally, until toasted and fragrant, 2 to 3 minutes. Transfer to a small bowl and add garlic, oil, thyme, red pepper flakes, 2 tablespoons kosher salt and 1 tablespoon black pepper. Stir to combine; set aside.

2. Place steak on a large plate or baking sheet. Massage rub all over meat, then cover with plastic wrap. Let sit at room temperature for 1 hour or, preferably, cover and refrigerate for up to 12 hours. If refrigerated, let stand at room temperature for 1 hour before grilling.

3. Grill steak and tomatoes. Preheat a gas grill with two heat zones for at least 15 minutes: one side set to high (about 550°F/290°C) and a second side set for indirect cooking. Place steak on grates over direct heat and cook, uncovered, turning once, until seared, 5 to 6 minutes per side. Transfer steak to indirect heat and cook until an instant-read thermometer inserted into thickest part reads 130°F/54°C, 5 to 7 minutes per side. Transfer to a cutting board and let rest while making salad.

4. While steak cooks, make salad. Place a HexClad 12" Hybrid BBQ Grill Pan over direct heat. In a large bowl, combine tomatoes, scallions and remaining 1 tablespoon oil. Season with salt and pepper. Transfer to grill pan and cook, tossing occasionally, until lightly blistered and tender, 5 to 7 minutes. Trim ends from scallions and roughly chop. 

5. In a medium bowl, combine shallots, anchovies, vinegar, orange zest and juice, sugar and remaining 3 tablespoons olive oil. Season with salt and pepper, then add blistered tomatoes and scallions, shaved fennel, fennel fronds, and basil. Fold gently to combine.

6. Slice steak thinly against grain and serve with salad alongside.

NOTES

Use the back of a chef’s knife to mash anchovies into a paste on a cutting board.

Note: If using a charcoal grill or campfire, arrange very hot coals (approx 900°F/480°C) to one side of the grill to create a direct and indirect heat zone. Heat grates 15 minutes, then cook the steak entirely over indirect heat and the tomatoes over direct heat.