Recipe: Grilled Tri Tip Steak with Orzo Pilaf, Cucumber Salad & Tzatziki

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and provides a similar texture.

Start by making the pickled cucumber salad. Combine 2 cups red wine vinegar and 1 cup sugar in a bowl and whisk until the sugar dissolves.

Slice cucumbers and red onion, and add them to the pickling mixture. Optionally, add a chili and dill for flavor.

Place the cucumber and onion mixture into a ziplock bag with the pickling liquid, remove the air, and refrigerate for 4-5 hours.

Prepare the tzatziki by dicing one cucumber into small pieces (about 1/4 inch).

Microplane one clove of garlic into the tzatziki mixture.

Finely mince a shallot and add it to the tzatziki.

Add about 1 tablespoon of lemon juice to the tzatziki mixture, adjusting to taste.

Chop fresh mint leaves and add them to the tzatziki.

In a bowl, mix 6 oz of Greek yogurt with the diced cucumber, garlic, shallot, lemon juice, mint, salt, and pepper. Adjust the consistency with more yogurt if needed.

Prepare the marinade for the tri tip steak by blending garlic, onion, Ras el Hanout, parsley, red wine vinegar, olive oil, salt, and pepper until it forms a thick paste.

Rub the marinade all over the tri tip steak, ensuring it is well coated.

Preheat the grill to medium-high heat.

Grill the tri tip steak until it develops a good char, cooking for about 6-8 minutes per side until desired doneness is reached.

Remove the steak from the grill and let it rest for a few minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens