Trip-Tip Steak With Mushrooms and Peppers (Food Network Kitchens) Recipe

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Trip-Tip Steak With Mushrooms and Peppers (Food Network Kitchens)
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Ingredients
14
Count
Nutrition
500
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
  2. Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
  3. Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss.
  4. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes.
  5. Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.
  6. Per serving: Calories 405; Fat 17 g (Saturated 5 g); Cholesterol 129 mg; Sodium 348 mg; Carbohydrate 13 g; Fiber 2 g; Protein 50 g
  7. Photograph by Yunhee Kim
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 500.11 Kcal (2094 kJ)
Calories from fat 286.51 Kcal
% Daily Value*
Total Fat 31.83g 49%
Cholesterol 115.64mg 39%
Sodium 777.79mg 32%
Potassium 1256.62mg 27%
Total Carbs 10.63g 4%
Sugars 2.83g 11%
Dietary Fiber 0.97g 4%
Protein 43.81g 88%
Vitamin C 61mg 102%
Vitamin A 1.5mg 49%
Iron 189.4mg 1052%
Calcium 142.5mg 14%
Amount Per 100 g
Calories 93.91 Kcal (393 kJ)
Calories from fat 53.8 Kcal
% Daily Value*
Total Fat 5.98g 49%
Cholesterol 21.72mg 39%
Sodium 146.06mg 32%
Potassium 235.97mg 27%
Total Carbs 2g 4%
Sugars 0.53g 11%
Dietary Fiber 0.18g 4%
Protein 8.23g 88%
Vitamin C 11.5mg 102%
Vitamin A 0.3mg 49%
Iron 35.6mg 1052%
Calcium 26.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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