Grilled Tri-Tip Steak with Chimol Salsa
I loved everything about this Grilled Tri-Tip Steak with Chimol Salsa, but especially the interesting Salvadorian Chimol Salsa with radishes, tomatoes, cilantro, red onion, and lemon! Use Grilling Recipes to find more recipes like this one.
The weekend is here, and if you’re a steak eater, I’m guessing that’s the time you’re most likely to throw a steak on the grill like this Grilled Tri-Tip Steak with Chimol Salsa. I like steak, but truthfully I’m not a huge meat eater, so if I’m cooking beef I’ll always prefer to have something to go with it like Chimichurri Sauce or this delicious tomato, radish, and onion salsa called Chimol which I learned about from Tea and Cookies. Tea says she loved this Salvadoran dish, and the minute I saw the recipe on her site I left a comment saying it had just shot to the top of my “must try” list.
I served the Chimol Salsa over a well-trimmed piece of grilled Tri Tip Steak, rubbed with my favorite Pride of Szeged Steak Rub. I do adore this particular steak rub, but I haven’t been able to find it in Utah for a while now, so I’ve been ordering it from Amazon.com. Or you can certainly use Kalyn’s Sugar-Free Montreal Steak Seasoning Rub.
Tea said she adapted her recipe from one she found in the section for radish recipes from Marquita Farms, and then I adapted her recipe the tiniest bit also. You’ll probably adapt your own version too, but do try this delicious salsa which Marquita Farms says is also good on grilled fish or chicken, or as a topping for scrambled eggs, a chip dipper, or a taco topper.
Make it a Meal:
I served my steak with the Grilled Zucchini you see in the photo.
More Great Tasting Recipes for Steak:
Grilled Tri-Tip Steak with Chimol Salsa
I loved everything about this Grilled Tri-Tip Steak with Chimol Salsa, but especially the interesting Salvadorian Chimol Salsa with radishes, tomatoes, cilantro, red onion, and lemon!
- 2 pieces Tri-Tip or other steak, most visible fat trimmed
- olive oil for rubbing on steak
- Steak rub of your choice (I used Pride of Szeged. See more information after the recipe)
Chimol Salsa Ingredients
- 5 medium radishes
- 2 medium tomatoes
- 1/4 cup finely chopped cilantro leaves
- 1/4 cup finely chopped red onion
- 2 T fresh lemon juice
- pinch sea salt, to taste
- Preheat gas or charcoal barbecue grill to high. (You can only hold your hand there for 2-3 seconds at that heat.)
- Trim most visible fat from steak, then rub with olive oil and then steak rub and let come to room temperature while you chop ingredients for the salsa.
- Chop radishes and tomatoes into pieces from 1/4 – 1/2 inch square.
- Combine with finely chopped cilantro, red onion, lemon juice, and salt.
- Let salsa sit at room temperature while steak is cooking.
- When steak is room temperature and grill is hot, put steak on grill. For nice grill marks, place steak at a diagonal to grill slats, after about 3 minutes, rotate 45 degrees on same side and cook a few more minutes.
- Turn steak over and cook until done to your liking.I cooked my steak about 8 minutes for medium rare, but actual cooking time will depend on grill temperature, thickness of the meat, meat temperature, and even the temperature of the air if cooking outside, so I recommend using an inexpensive instant-read meat thermometer to tell when meat is done. (Temperature should be about 145 F for medium rare, 160 F for medium, or 175 F for well done.)
- Let steak rest a few minutes after cooking, then serve hot with Chimol Salsa spooned over.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Tri-Tip Steak with Chimol Salsais a great dish for low-carb and low-glycemic diet plans, and if you use the lean well-trimmed steak for the South Beach Diet you could eat this for any phase of South Beach.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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