Tri-Tip Steak with Rhubarb Sauce

Tri-Tip Steak with Rhubarb Sauce

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  • Each serving
  • 580cal
  • 29g fat (13g sat)
  • 115mg chol
  • 260mg sodium
  • 33g carb
  • 7g fiber
  • 20g sugars
  • 42g protein


  • 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


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.

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