My Favorite Steak You've Never Tried
My Favorite Steak You've Never Tried is a medium Greek‑American recipe that serves 4. 560 calories per serving. Recipe by ThatDudeCanCook on YouTube.
Prep: 4 hrs 5 min | Cook: 40 min | Total: 5 hrs
Cost: $95.29 total, $23.82 per serving
Ingredients
- 2 lb Tri‑Tip Steak (trimmed, fat cap left on; can substitute picanha or bottom sirloin triangle)
- 1/4 cup Olive Oil (extra‑virgin, for marinade)
- 2 tbsp Red Wine Vinegar
- 2 tbsp Lemon Juice (freshly squeezed)
- 6 cloves Garlic (micro‑planed; 4 for marinade, 2 for dressing)
- 2 tsp Dijon Mustard
- 2 tsp Honey
- 1 tsp Coarse Black Pepper (freshly cracked)
- 1 tbsp Fresh Oregano (chopped; extra 1 tsp for dressing)
- 1 tbsp Fresh Thyme (chopped)
- 1 tsp Rosemary Salt (or regular kosher salt)
- 1/3 cup Olive Oil (extra‑virgin, for salad dressing)
- 2 tbsp Red Wine Vinegar (for dressing)
- 2 tbsp Lemon Juice (for dressing)
- 1 tsp Salt (regular table or kosher)
- 1/4 tsp Chili Flakes
- 0.6 lb Orzo Pasta (about 270 g)
- 1 medium Cucumber (diced)
- 1 cup Cherry Tomatoes (halved)
- 4 oz Feta Cheese (crumbled)
- 1/4 Red Onion (thinly sliced)
- 1/4 cup Kalamata Olives (pitted, sliced)
- 2 tbsp Fresh Parsley (chopped)
Instructions
Score the Fat Cap
Place the tri‑tip on a cutting board and, using a sharp knife, cut shallow diagonal slashes about 1/3 inch deep across the fat cap in a cross‑hatch pattern.
Time: PT5M
Prepare the Greek Marinade
In a mixing bowl combine 1/4 cup olive oil, 2 tbsp red wine vinegar, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp coarse black pepper, 1 tbsp chopped oregano, 1 tbsp chopped thyme, and 1 tsp rosemary salt. Whisk until emulsified.
Time: PT5M
Marinate the Tri‑Tip
Place the scored tri‑tip in a zip‑top bag, pour the marinade over it, seal, and massage to coat all sides. Refrigerate for 3½ hours (or up to overnight) while you prep the grill.
Time: PT3H30M
Preheat the Grill for Indirect Cooking
Set up the grill with lump charcoal and wood on one side only. Light the coals and let the grill reach about 325 °F. Insert the wireless thermometer probe into the thickest part of the meat (once placed on the grill) and set target internal temperature to 125 °F.
Time: PT15M
Temperature: 325°F
Cook the Tri‑Tip Indirectly
Place the marinated tri‑tip on the cool side of the grill (away from coals). Close the lid and cook until the probe reads 125 °F, about 20 minutes.
Time: PT20M
Temperature: 325°F
Sear the Fat Side
Move the steak directly over the hot coals for 10 seconds per side to crisp the fat cap. Watch closely to prevent burning.
Time: PT5M
Temperature: High heat
Rest the Steak
Transfer the steak to a cutting board, tent loosely with foil, and let rest for 20 minutes before slicing.
Time: PT20M
Make the Orzo Dressing
In a separate bowl whisk together 1/3 cup olive oil, 2 tbsp red wine vinegar, 2 tbsp lemon juice, 1 tsp salt, 1 tsp Dijon mustard, 1/4 tsp chili flakes, 1 tsp honey, 1 tsp chopped oregano, and 2 minced garlic cloves.
Time: PT5M
Cook the Orzo
Bring a large pot of lightly salted water to a boil. Add 0.6 lb orzo and cook 9 minutes until al dente. Drain in a colander.
Time: PT10M
Temperature: 212°F
Steam‑Dry the Orzo
Return the colander to the pot, let the orzo sit for 5 minutes to steam‑dry excess moisture.
Time: PT5M
Flavor the Hot Orzo
Transfer the hot, drained orzo back to the pot and drizzle with about one‑third of the prepared dressing. Toss vigorously so the pasta absorbs the vinaigrette.
Time: PT3M
Cool the Orzo
Spread the dressed orzo on a sheet pan in a thin layer. Let sit at room temperature for a few minutes, then place in the refrigerator for 30 minutes to cool completely.
Time: PT30M
Assemble the Greek Orzo Salad
In a large bowl combine the cooled orzo, diced cucumber, halved cherry tomatoes, crumbled feta, sliced red onion, sliced Kalamata olives, and chopped parsley. Add the remaining dressing, toss gently, and season with a pinch of salt if needed.
Time: PT5M
Slice and Serve
Slice the rested tri‑tip against the grain into ½‑inch thick slices. Arrange on a platter beside a generous serving of the Greek orzo salad.
Time: PT5M
Nutrition Facts
- Calories
- 560
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 5 g
Dietary info: Contains dairy, Contains gluten, High protein
Allergens: Dairy (feta), Gluten (orzo wheat), Honey
Ingredient Substitutions
- Instead of Tri‑Tip Steak: Picanha, Bottom Sirloin Triangle
- Instead of Olive Oil: Canola oil
- Instead of Red Wine Vinegar: White wine vinegar
- Instead of Lemon Juice: Lime juice
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Honey: Maple syrup (1 tsp)
- Instead of Coarse Black Pepper: White pepper
- Instead of Fresh Oregano: Dried oregano (1 tsp)
- Instead of Fresh Thyme: Dried thyme (1 tsp)
- Instead of Rosemary Salt: Kosher salt
- Instead of Olive Oil: Canola oil
- Instead of Red Wine Vinegar: White wine vinegar
- Instead of Lemon Juice: Lime juice
- Instead of Salt: Sea salt
- Instead of Chili Flakes: Paprika
- Instead of Orzo Pasta: Rice or small shells
- Instead of Cucumber: Zucchini (peeled)
- Instead of Cherry Tomatoes: Grape tomatoes
- Instead of Feta Cheese: Goat cheese
- Instead of Red Onion: White onion
- Instead of Kalamata Olives: Black olives
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Cutting Board
- Sharp Knife
- Microplane Grater
- Mixing Bowl
- Whisk
- Plastic Zip‑Top Bag
- Charcoal Grill with Wood Chips
- Wireless Meat Thermometer
- Large Pot
- Colander
- Sheet Pan
- Refrigerator
Critical Steps — Do Not Skip
- Scoring the fat cap to allow marinade penetration and crisp crust
- Marinating for at least 3 hours for flavor development
- Cooking to an internal temperature of 125 °F before searing
- Quick sear of the fat side to avoid burning
- Tossing hot orzo with a portion of the dressing for maximum flavor absorption
Chef Tips from the Video
- A microplane creates a fine garlic paste that distributes flavor without large chunks.
- Resting the steak for at least 20 minutes prevents juice loss when slicing.
- Tossing the hot orzo with dressing creates a more cohesive flavor than dressing a cold pasta.
Troubleshooting
Steak is overcooked and dry.
Use the thermometer to pull the steak at 125 °F; remember it will rise 5‑8 °F during the final sear and resting.
Orzo salad is soggy.
Allow the drained orzo to steam‑dry for at least 5 minutes and toss with dressing while still hot; cool on a sheet pan before adding vegetables.
Dressing is too acidic.
Add an extra splash of olive oil or a pinch of honey to balance the acidity.
Storage
Refrigerator: Store leftover steak sliced in an airtight container for up to 3 days. Keep salad separate; it lasts 2 days.
Freezer: Raw marinated tri‑tip can be frozen in a zip‑top bag for up to 2 months. Thaw in refrigerator before grilling.
Room temperature: Do not leave the cooked steak or salad at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the tri‑tip the night before for deeper flavor.
- Cook the orzo and toss with a portion of dressing; keep refrigerated and add fresh veggies just before serving.
- The salad can be assembled up to 2 hours ahead; keep chilled.
Frequently Asked Questions
What is the cultural significance and history of Greek Marinated Tri‑Tip Steak with Orzo Salad in Greek‑American cuisine?
While tri‑tip is a Californian cut, the marinade draws on classic Greek flavors—olive oil, lemon, oregano, and rosemary salt—reflecting the Mediterranean tradition of bright, herb‑forward meat preparations that are often served with grain salads like orzo.
What are the traditional regional variations of Greek Orzo Salad in Greek cuisine?
In Greece, orzo (kritharaki) is often mixed with feta, olives, tomatoes, and a simple vinaigrette of olive oil, lemon, and oregano. Some regions add capers or fresh dill, while island versions might include grated cucumber for extra freshness.
How is Greek Marinated Tri‑Tip traditionally served in Greece or Greek‑American gatherings?
It is typically sliced thin, drizzled with extra olive oil, and served alongside a grain salad, fresh bread, and a glass of white wine. The dish is popular at summer picnics and backyard barbecues where communal, shareable plates are favored.
What occasions or celebrations is Greek Marinated Tri‑Tip Steak with Orzo Salad traditionally associated with in Greek culture?
Grilled meats with salads are staples for Easter feasts, summer festivals (panigyria), and family gatherings. The bright flavors pair well with outdoor celebrations and game‑day parties in Greek‑American communities.
How does Greek Marinated Tri‑Tip fit into the broader Greek‑American cuisine tradition?
Greek‑American cooking often adapts traditional Mediterranean ingredients to locally available cuts. Using tri‑tip with a Greek herb‑vinegar‑olive oil marinade showcases this fusion, blending California’s love for this cut with authentic Greek seasoning.
What are the authentic traditional ingredients for Greek Marinated Tri‑Tip versus acceptable substitutes?
Authentic ingredients include extra‑virgin olive oil, red wine vinegar, lemon juice, fresh oregano, thyme, and rosemary salt. Substitutes can be dried herbs, white wine vinegar, or regular kosher salt if rosemary salt isn’t on hand.
What other Greek dishes pair well with Greek Marinated Tri‑Tip Steak and Orzo Salad?
Consider serving with tzatziki, grilled halloumi, roasted lemon potatoes, or a simple Greek green salad. A side of pita bread and a glass of Assyrtiko white wine also complement the meal.
What are the most common mistakes to avoid when making Greek Marinated Tri‑Tip Steak at home?
Common errors include over‑cooking the steak, not scoring the fat cap, using too much honey which can cause burning, and skipping the rest period which leads to dry slices. Follow the temperature guide and let the meat rest.
Why does this Greek Marinated Tri‑Tip recipe use a low‑and‑fast indirect grill method instead of a low‑and‑slow smoke?
The low‑and‑fast method (about 325 °F) cooks the steak quickly while still allowing the smoke flavor from the wood chips. It preserves the juicy interior and creates a crisp crust without the patience required for a traditional low‑and‑slow smoke.
Can I make Greek Marinated Tri‑Tip Steak ahead of time and how should I store it?
Yes. Marinate the steak up to 24 hours ahead and keep it refrigerated in a sealed bag. After grilling, slice and store the meat in an airtight container in the fridge for up to 3 days; reheat gently or serve cold.
What does the YouTube channel ThatDudeCanCook specialize in?
The YouTube channel ThatDudeCanCook focuses on backyard grilling, outdoor cooking techniques, and approachable meat‑centric recipes that blend classic American BBQ with global flavor twists.
How does the YouTube channel ThatDudeCanCook's approach to Greek‑inspired cooking differ from other Greek cooking channels?
ThatDudeCanCook brings a casual, grill‑first mindset, using tools like wireless thermometers and charcoal‑wood combos, whereas many Greek cooking channels emphasize stovetop or oven methods and traditional home‑cooking setups.
Last updated: September 6, 2026
