Nothing beats the grill for cooking steak, but you can just as easily roast a tri-tip, Chef Quinn Hatfield says: “I use a little roasting pan with a rack. I pat the tri-tip dry, rub it with a little olive oil or a rub, salt and pepper, then put it in the oven. Roasting will still give it great color.”
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 bunch (about 1 oz) Italian parsley, big stems removed, roughly chopped</li>
<li>10 tbsp extra-virgin olive oil</li>
<li>2 tsp red-wine vinegar</li>
<li>2 large eggs, hard-boiled and grated Kosher salt and freshly ground pepper, to taste</li>
<li>2 cups cooked quinoa</li>
<li>2 oz butter, separated</li>
<li>2 oz whites of scallion, thinly sliced (about 6 scallions’ worth) </li>
<li>1 tri-tip steak</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 425°.</li>
<li>To make sauce, mix parsley, oil, vinegar, eggs, salt, and pepper.</li>
<li>Cook quinoa per package instructions.</li>
<li>Place 1oz butter in a sauté pan over low heat; add scallions, and cook gently. When totally cooked, add quinoa and a splash of water. Mix, and warm through. Season with salt and pepper.</li>
<li>Rub steak with a little olive oil, then season well with salt and pepper.</li>
<li>Put steak in a pan with a rack, and cook in oven for about an hour, or until the center reads 130° on a meat thermometer. (Cooking time will depend on preference and the size of the cut.)</li>
<li>Remove from oven; let cool, uncovered, for 15 minutes, then loosely cover with foil, and let rest for another 15 minutes.</li>
<li>Scoop quinoa into the center of two plates. Slice the steak into 1⁄4"-thick slices, and lay over quinoa. Drizzle sauce on top and around.</li>
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