Tri-Tip Steaks

1 1/2 pounds sirloin tri-tip steaks
4 cloves fresh garlic
large zip-top bag
1/2 cup steakhouse marinade
1 tablespoon sun-dried tomato pesto
1 teaspoon pepper

Balsamic Onion Potatoes

2 tablespoons butter, divided
1/2 cup pre-diced fresh onions
1 (24-ounce) package refrigerated mashed potatoes
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Cooking Sequence

Prepare and grill steaks - 20 minutes

While steaks stand, prepare potatoes; serve - 10 minutes

Tri-Tip Steaks


1. Preheat grill. Cut steaks into 4 portions. Wash hands.
2. Crush garlic, using garlic press, into zip-top bag. Use knife to remove garlic from bottom of press. Add remaining ingredients to bag; seal bag and squeeze until mixture is well blended. Add steaks, using tongs; seal bag tightly and squeeze to evenly coat steaks. Let stand 10 minutes to marinate. (Or up to 2 hours in refrigerator for more intense flavor.)
3. Place steaks on grill, using tongs, and close lid (or cover loosely with foil). Grill 6-8 minutes on each side or until internal temperature reaches 145°F (medium-rare). Use meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed to avoid over-cooking.) Let steaks stand 5-10 minutes before slicing or serving.

Balsamic Onion Potatoes


1. Preheat medium saucepan on medium-high 2-3 minutes.
2. Place 1 tablespoon butter in pan; swirl to coat. Add onions and cook 4-6 minutes, stirring often, or until well browned.
3. Stir in remaining ingredients (including 1 tablespoon butter). Reduce to medium and cook 3 minutes, stirring occasionally, or until thoroughly heated.


Tri-tip steaks come from the bottom of the sirloin. They are flavorful, yet leaner than many other cuts. Be careful not to overcook these steaks.