Santa Maria Tri-Tip with Pistachio Pesto

Santa Maria Tri-Tip with Pistachio Pesto

3/5

15 minutes

1 hour

8

Experience the bold flavors of the West Coast with this Santa Maria Tri-Tip with Pistachio Pesto. Tender, smoky beef is perfectly grilled and finished with a rich, nutty pesto for a mouthwatering balance of savory and fresh. Grilled to perfection, topped with nutty green gold — taste the magic of Santa Maria!

INGREDIENTS

  • 1 beef Tri-Tip Roast (about 2 pounds), trimmed
  • 1/2 cup olive oil, divided
  • 1 pound zucchini, divided
  • 1 lemon, halved
  • 1 pound cherry tomatoes, halved
  • Salt and pepper, to taste
  • 2 tablespoons fresh basil, torn
  • 2 tablespoons fresh parsley, torn
Rub:
  • 1 tablespoon smoked paprika
  • 1 tablespoon freshly ground black pepper
  • 1-1/2 teaspoons granulated garlic
  • 1-1/2 teaspoons granulated onion
  • 1-1/2 teaspoons salt
Pesto:
  • 3/4 cup olive oil
  • 1/2 cup salted pistachios, toasted
  • 4 garlic cloves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil

PREPARATION

  1. Combine rub ingredients; set aside. Preheat grill to medium-low heat.
  2. Coat both sides of Tri-Tip Roast with 1/4 cup olive oil; sprinkle with prepared rub. Place roast in center of grid over medium, ash-covered coals or medium heat on preheated gas grill. Grill roast, covered 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 

               Cook's Tip: Ensure grid is 3 to 4 inches above heat.
  3. Meanwhile, cut half of zucchini lengthwise into 1/4-inch slices. Grill zucchini and lemon, cut side down, 8 to 10 minutes or until tender and slightly charred. Remove from grill; set aside.
  4. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium).
  5. Preheat broiler to low. Slice remaining zucchini crosswise into 1/4-inch slices. Combine zucchini and tomatoes on rimmed baking sheet. Toss with remaining 1/4 cup olive oil; season with salt and pepper, if desired. Spread in a single layer. Broil 15 to 20 minutes or until vegetables are tender and begin to dry out.
  6. To prepare pesto, add reserved grilled zucchini, olive oil, pistachios, garlic, Parmesan, parsley and basil in blender container. Pulse until smooth and desired consistency. Season with salt and pepper, if desired.
  7. Thinly slice roast. Place broiled vegetables on bottom of large platter. Sprinkle with torn basil and parsley; top with steak slices. Drizzle with pesto and a squeeze of grilled lemon before serving.
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