Recipe: Tri Tip Roast with Parsley and Cherry Tomatoes, Tri-Tip Roast with Parsley Cherry-Tomato Sauce and Herb Crusted Flank Steak with Cherry Tomatoes and Olives for Steve

I don't know why you couldn't substitute sirloin steak in either of these recipes, Steve.

TRI-TIP ROAST WITH PARSLEY CHERRY-TOMATO SAUCE

This cut of meat yields a juicy roast with no fuss. And the spicy parsley sauce is tasty enough to keep some on hand for chicken, fish, or pasta.

FOR ROAST:
1 (2- to 2 1/4-lb) tri-tip beef roast (also called triangular roast; about 2 inches thick)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon olive oil
FOR PARSLEY CHERRY-TOMATO SAUCE:
1 1/2 lb cherry tomatoes (5 cups)
1/2 teaspoon salt
1/4 teaspoon dried hot red-pepper flakes
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup firmly packed fresh flat-leaf parsley leaves
1 garlic clove, sliced
1 tablespoon red-wine vinegar

Special equipment: a well-seasoned 10-inch cast-iron skillet; an instant-read thermometer

MAKE ROAST:
Put oven racks in upper and lower thirds of oven and preheat oven to 425 F.

Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120 F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135 F for medium-rare.)

MAKE SAUCE WHILE MEAT COOKS:
Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.

Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl.

Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.

Cooks' note:
Leftover sauce keeps, covered and chilled, 5 days.

Makes 4 to 6 main-course servings
Gourmet, May 2006

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HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES

Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as C tes du Rh ne) or a pale ale.

STEAK:
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 (1 1/2-pound each) flank steaks
1 tablespoon olive oil
TOMATOES:
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar

FOR STEAK:
Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.

FOR TOMATOES:
Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.

Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

Makes 6 servings
Bon Appetit, June 2002