Tri-Tip Steak with Tomato Romesco

Recipe courtesy Mark Bittman

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Average Rating:

Total Reviews: 2

Showing 1-2 of 2

Sort by:

Newest
  • on May 08, 2013

    Flag

    This is the best Tri-Tip I have ever made. The taste was great. I made it without the Tomato Romesco and took it out of the oven when the instant read thermometer read 110 degrees and let it rest for 15 minutes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 18, 2011

    Flag

    This is one of the most delicious sauces - easy and so full of flavor. I normally wouldn't use a tomato sauce on steak but the garden is bursting with cherry tomatoes and jalapenos right now. I made the recipe exactly as written except deseeding the jalapeno. We like it spicy. What a great find. I'm going to make it for a chicken dinner later in the week.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.