Grilled tri tip steak is coated in balsamic vinegar and Dijon mustard, crusted with red walnuts, rosemary and garlic, then finished with a savory arugula, walnut and blue cheese pesto.
This walnut-crusted grilled tri tip is a flavorful weeknight dinner that feels special enough for guests. A simple coating of olive oil, balsamic vinegar and Dijon mustard helps the nut-herb crust adhere to the meat, while the arugula-walnut-blue cheese pesto adds a bright, tangy finish. Caramelized onions make a sweet, savory side that balances the rich flavors.
I discovered especially flavorful red walnuts and fresh figs at a local farmers market recently. While the figs were perfect for a grilled cheese and smoothies, the walnuts inspired the crunchy crust on this tri tip. If you don’t have red walnuts, any high-quality walnuts work well—toast them lightly first for added depth.
Grilled Tri Tip Ingredients
- 2 lbs tri tip
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- ½ cup walnuts (red walnuts or regular)
- 2 tsp dried rosemary
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 4 cloves garlic, crushed
Grilled Tri Tip Instructions
1. Trim most of the excess fat from the tri tip. Leaving a little fat is fine—it helps flavor the meat during cooking— but remove any large flaps so the crust adheres evenly.
2. In a small bowl whisk together the olive oil, balsamic vinegar and Dijon mustard until well combined.
3. In a food processor or blender pulse the walnuts, dried rosemary, kosher salt, black pepper and crushed garlic until coarsely ground. You want a textured mixture that will form a crunchy crust rather than a fine powder.
4. Brush the olive oil and balsamic mixture over the entire surface of the tri tip.
5. Press the walnut and garlic mixture firmly onto the steak, covering all sides. The coating should stick to the mustard-vinegar base.
6. Grill over medium heat for about 45 minutes, turning every 15 minutes so the crust browns evenly. Grill until an instant-read thermometer inserted into the thickest part of the tri tip reaches 145°F for medium-rare. Cooking time will vary by grill and thickness, so rely on temperature rather than clock time when possible.
7. Remove the tri tip from the grill and let it rest for at least 10 minutes. Resting allows the juices to redistribute and keeps the meat tender when sliced.
8. Slice the tri tip thinly against the grain for the most tender bites. Serve topped with a spoonful of arugula-walnut-blue cheese pesto or alongside caramelized onions for a sweet contrast. Leftover steak is great chilled on salads, reheated gently, or thinly sliced for sandwiches.
Serving Suggestions and Tips
- Finish with a bold pesto: arugula, toasted walnuts and crumbled blue cheese blended with a little olive oil makes a punchy topping that complements the crusted tri tip.
- Caramelized onions add sweetness and depth; cook slowly over low heat until deeply browned for best results.
- For an oven alternative, sear the crusted tri tip in a hot pan, then roast at 400°F until the internal temperature reaches 145°F, about 20–30 minutes depending on thickness.
- If you prefer milder flavor, swap blue cheese for feta or omit the cheese in the pesto and add a squeeze of lemon to brighten the sauce.
- Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or slice thin and serve cold over greens.
This recipe makes a satisfying main course for four, and it’s easy to scale up for a larger gathering. The combination of tangy balsamic, sharp mustard, herb-scented walnuts and rich blue cheese creates a memorable profile that elevates a humble cut of beef into a standout meal.