Combine all the seasonings: basil, peppers, garlic, cayenne, salt, and sugar in a small bowl and mix together.
Then rub the spice mixture all over the tri-tip steak. Place the steak into a large zip lock bag and add 1/4 cup of olive oil. Seal the bag and massage the oil and the seasoning into the meat for about 1 minute.
Leaving the steak in the bag, place the steak in the fridge. At a minimum you want the steak to soak in the marinade for 1 full hour, flipping in the bag and giving another little massage half way thru. But the longer you marinate, the more flavor the tri-tip will have. You can allow the steak to marinate up to 3 days. So feel free to prep this steak on Sunday with the plan to cook on Wednesday!
Cooking the Steak:
Pre-heat oven to 400'°, and heat a large stove top pan to medium high heat. Line a baking sheet with tin foil and a wire rack (or roasting pan with rack) to raise the steak off the pan. The foil makes for easy clean up.
Once the pan is hot add the tri-tip to the pan, fat side down and allow to sear for 3-4 minutes, until a brown crust has delveloped. Then flip and cook for another 3 minutes on the other side.
After you have achived a brown crust on both sides, move the steak to the prepared baking sheet with wire rack. (You can cook directly on the sheet if you do not have the wire rack or roasting pan.) Place in the oven and cook at 400'° for 12 minutes per pound. The perfect temp on this steak is 135'° - 140'°, anything more than that will over cook the steak. This steak does not contain a lot of fat, therefore over cooking it will make it tough and rubbery.
Once the steak is done, wrap it in the tin foil and allow it to rest for 10 minutes before slicing.
Garlic Hummus Spread
While the steak is cooking: Add chicken peas, garlic cloves, and oil to a blender or food processor.
Blend these ingredients adding up to 3 tablespoons of water as needed to get the creamy consistance you are looking for. You may have to stop and scrap the sides down if the ingredients stop blending.
Once this spread is done, set it aside and begin preparing the mediterranean mix.
Mediterranean Mix
The steak is still cooking, you have finished the garlic hummus. Now its time to work on the mediterranean mix.
Slice your cucumber, tomatoes, olives, and red onions.
Assembling your Bowls:
Start by adding your hummus to the bowl, then circle your cucumbers around one side of the hummus. Add a little pile of sliced tomatoes on the side of the cucumbers. Then add a dollup of yogurt next to the hummus.
Once the steak has rested for 10 minutes, slice the steak and fan out slices into each bowl.
Sprinkle with crumbled feta cheese, and sliced olives, then top with shaved red oinions. Finsih with a dash of salt!
Serve and enjoy!
Macro Nutrition
Nutrition Facts
Mediterranean Tri-Tip Steak Bowl
Amount Per Serving
Calories 608Calories from Fat 293
% Daily Value*
Fat 32.5g50%
Saturated Fat 8.7g54%
Trans Fat 0g
Polyunsaturated Fat 2.4g
Monounsaturated Fat 3.8g
Cholesterol 140.3mg47%
Sodium 886.9mg39%
Potassium 323.4mg9%
Carbohydrates 32.6g11%
Fiber 7.8g33%
Sugar 6.6g7%
Protein 54.7g109%
Vitamin A 35.3IU1%
Vitamin C 15.6mg19%
Calcium 69.8mg7%
Iron 38.4mg213%
* Percent Daily Values are based on a 2000 calorie diet.