Last night’s dinner was an obscure steak cut called tri-tip. It is not easy to find; the only place I’ve ever seen it is Publix at Nocatee. Credit for the recipe goes to Mark Bittman. After aggressive seasoning with kosher salt and fresh ground black pepper, the steak went into a ripping hot cast iron skillet along with cherry tomatoes, garlic, and almonds.
Once the steak was well-seared (about 3 minutes per side), the tomatoes, garlic, and almonds went into the food processor along with some olive oil and red wine vinegar. The skillet and steak went into a 500 degree oven for about 8 minutes to finish cooking. I cooked to an internal temp of 120 degrees, and allowed it to rest for about 5 minutes before slicing across the grain.
I served it with steamed asparagus tossed with lemon zest and olive oil and angel hair pasta with garlic, olive oil, and fresh parsley. A simple, delicious dinner.