Tri-Tip Steak with Rhubarb Sauce

Tri-Tip Steak with Rhubarb Sauce

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 580cal
  • 29g fat (13g sat)
  • 115mg chol
  • 260mg sodium
  • 33g carb
  • 7g fiber
  • 20g sugars
  • 42g protein

Ingredients

  • 1 pound tri-tip steak
  • Salt and pepper, to taste
  • 1/2 cup dried cherries
  • 1/4 cup red wine
  • 2 cups chopped rhubarb
  • 1/4 cup chopped shallots
  • 3 tablespoons brown sugar
  • 2 sprigs fresh rosemary
  • Splash of chicken stock (optional)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons butter, cut into pats
  • 1 tablespoon high-heat oil

Directions

Pat steak dry and sprinkle generously with salt and pepper; let sit at room temperature for 30 to 45 minutes.

Meanwhile, combine cherries and wine in a saucepan. Bring to a simmer, then remove from the heat; let stand 10 minutes to soften. Add rhubarb, shallots, sugar, rosemary and chicken stock (depending on how much wine was absorbed by cherries); bring to a boil. Reduce heat and simmer until rhubarb is soft, 5 to 8 minutes. Remove from the heat and stir in vinegar and butter. Season with salt and pepper; keep warm.

Heat oil in a cast iron skillet over high heat. Carefully lay steak in the pan and cook for 5 minutes. Flip steak and cook for another 4 to 6 minutes (for medium-rare), or to doneness preference. Remove from the pan and brush with some of the rhubarb sauce. Cover and rest for 10 minutes before slicing against the grain. Serve immediately with remaining sauce.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member