One of my favorite meals meals that my mom made when I was a kid was flank steak, topped with a heap of green olives, and broiled. The brininess of the olives was so perfect against the rich taste of the steak, especially when the whole thing was drizzled in steak sauce. I decided to try recreating this recipe with my new favorite cut of beef, Tri-Tip, so named because it’s the tip of the sirloin, and the steak is shaped like a triangle. Tri-tip steaks are nicely marbled and very flavorful, and they’re less expensive than some of the other cuts, so they’re a great option, whether you use my recipe for Tri-Tip Steak with Green Olives in a cast iron pan that starts on the stove and ends in the oven, or whether you throw them on the grill.


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