Uploaded June 2026 | Updated September 2026, 2 weeks ago
Just in time for 4th of July holiday gatherings, we are bringing you a fun idea for summer grilling.
A Grilled Steak Charcuterie Board is perfect to make for any summer get together! Simply pair different cuts of beef with complimentary steak toppings or sauces, then just add some vegetables and garnishes. Kelly Schmidt with the Minnesota Beef Council shows us how.
mnbeef.org
Recipes:
- Santa Maria Tri-Tip with Pistachio Pesto: mnbeef.org/recipes/recipe/56008/santa-maria-tri-tip-with-pistachio-pesto
- Cowboy Marinated Skirt Steak with Corn Salad: mnbeef.org/recipes/recipe/55899/cowboy-marinated-skirt-steak-with-corn-salad
Santa Maria tri-tip with pistachio pesto
PREP TIME: 20 min | COOK TIME: 35–40 min | SERVES: 4–6
Ingredients:
• 1 beef tri-tip roast (about 2 lbs.), trimmed
• ½ cup olive oil, divided
• 1 lb. zucchini, divided
• 1 lemon, halved
• 1 lb. cherry tomatoes, halved
• Salt and pepper, to taste
• 2 Tbsp. fresh basil, torn
• 2 Tbsp. fresh parsley, torn
Rub:
• 1 Tbsp. smoked paprika
• 1 Tbsp. freshly ground black pepper
• 1½ tsp. granulated garlic
• 1½ tsp. granulated onion
• 1½ tsp. salt
Pesto:
• ¾ cup olive oil
• ½ cup salted pistachios, toasted
• 4 garlic cloves
• ¼ cup grated Parmesan cheese
• ¼ cup fresh parsley
• ¼ cup fresh basil
Directions:
1. Combine rub ingredients and set aside. Preheat grill to medium-low heat.
2. Coat both sides of the tri-tip with ¼ cup olive oil and sprinkle with the prepared rub.
3. Place roast in the center of the grill over medium heat. Grill covered for 15–20 minutes, turning occasionally, until it reaches 135°F for medium rare or 150°F for medium.
4. Remove roast from grill and transfer to a carving board. Tent loosely with foil and let rest 10 minutes. Temperature will continue to rise about 10°F.
5. Meanwhile, cut half the zucchini lengthwise into ¼-inch slices. Grill zucchini and lemon cut side down for 8–10 minutes until tender and slightly charred. Remove and set aside.
6. Preheat broiler to low. Slice remaining zucchini crosswise into ¼-inch slices. Toss with cherry tomatoes and remaining ¼ cup olive oil on a rimmed baking sheet. Season with salt and pepper. Spread in a single layer and broil 15–20 minutes until tender and beginning to dry out.
7. Add reserved grilled zucchini, olive oil, pistachios, garlic, Parmesan, parsley and basil to a blender. Pulse until smooth and desired consistency is reached. Season with salt and pepper.
8. Thinly slice the roast and garnish with torn parsley and basil. Drizzle with pesto and serve.
Advice:
• Keep the grill grate 3–4 inches above the heat source for best results.
• Grilled vegetables work great as a substitute if you prefer to skip the broiler step.
• Squeeze grilled lemon over the sliced tri-tip just before serving for a bright finish.
Cowboy marinated skirt steak with corn salad
PREP TIME: 6 hrs (marinade) | COOK TIME: 7–12 min | SERVES: 4–6
Ingredients:
• 1½ lbs. beef skirt steak, cut into 4 to 6-inch pieces
• ¼ cup red onion, chopped
• 1 (15 oz.) can corn, rinsed and drained
• 1 cup cherry tomatoes, halved
• ⅓ cup Italian dressing
• 2 Tbsp. fresh basil
• 2 tsp. granulated garlic
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
Marinade:
• 2 Tbsp. vegetable oil
• 2 Tbsp. fresh lime juice
• 3 Tbsp. water
• 2 tsp. garlic
• 2 tsp. sweet paprika
• 1½ tsp. dried thyme leaves
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. kosher salt
• ½ tsp. black pepper
Directions:
1. Combine all marinade ingredients in a small bowl.
2. Place skirt steaks and marinade in a food-safe plastic bag, turn to coat and seal securely.
3. Marinate in the refrigerator for 6 hours or overnight, turning occasionally.
4. Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl. Cover and refrigerate until ready to serve.
5. Remove steaks from marinade and discard marinade.
6. Place steaks on grid over medium, ash-covered coals. Grill covered for 7–12 minutes, turning occasionally, until internal temperature reaches 145°F for medium rare or 160°F for medium.
7. Carve steaks diagonally across the grain into thin slices and season with salt as desired.
Advice:
• Whole grilled corn can be used in place of canned. Grill 4 cobs over medium heat for 10–14 minutes, turning on all sides. Let cool then carefully cut kernels from the cob.
• Always cut skirt steak across the grain for the most tender slices.
Just in time for 4th of July holiday gatherings, we are bringing you a fun idea for summer grilling.
A Grilled Steak Charcuterie Board is perfect to make for any summer get together! Simply pair different cuts of beef with complimentary steak toppings or sauces, then just add some vegetables and garnishes. Kelly Schmidt with the Minnesota Beef Council shows us how.
mnbeef.org
Recipes:
- Santa Maria Tri-Tip with Pistachio Pesto: mnbeef.org/recipes/recipe/56008/santa-maria-tri-tip-with-pistachio-pesto
- Cowboy Marinated Skirt Steak with Corn Salad: mnbeef.org/recipes/recipe/55899/cowboy-marinated-skirt-steak-with-corn-salad
Santa Maria tri-tip with pistachio pesto
PREP TIME: 20 min | COOK TIME: 35–40 min | SERVES: 4–6
Ingredients:
• 1 beef tri-tip roast (about 2 lbs.), trimmed
• ½ cup olive oil, divided
• 1 lb. zucchini, divided
• 1 lemon, halved
• 1 lb. cherry tomatoes, halved
• Salt and pepper, to taste
• 2 Tbsp. fresh basil, torn
• 2 Tbsp. fresh parsley, torn
Rub:
• 1 Tbsp. smoked paprika
• 1 Tbsp. freshly ground black pepper
• 1½ tsp. granulated garlic
• 1½ tsp. granulated onion
• 1½ tsp. salt
Pesto:
• ¾ cup olive oil
• ½ cup salted pistachios, toasted
• 4 garlic cloves
• ¼ cup grated Parmesan cheese
• ¼ cup fresh parsley
• ¼ cup fresh basil
Directions:
1. Combine rub ingredients and set aside. Preheat grill to medium-low heat.
2. Coat both sides of the tri-tip with ¼ cup olive oil and sprinkle with the prepared rub.
3. Place roast in the center of the grill over medium heat. Grill covered for 15–20 minutes, turning occasionally, until it reaches 135°F for medium rare or 150°F for medium.
4. Remove roast from grill and transfer to a carving board. Tent loosely with foil and let rest 10 minutes. Temperature will continue to rise about 10°F.
5. Meanwhile, cut half the zucchini lengthwise into ¼-inch slices. Grill zucchini and lemon cut side down for 8–10 minutes until tender and slightly charred. Remove and set aside.
6. Preheat broiler to low. Slice remaining zucchini crosswise into ¼-inch slices. Toss with cherry tomatoes and remaining ¼ cup olive oil on a rimmed baking sheet. Season with salt and pepper. Spread in a single layer and broil 15–20 minutes until tender and beginning to dry out.
7. Add reserved grilled zucchini, olive oil, pistachios, garlic, Parmesan, parsley and basil to a blender. Pulse until smooth and desired consistency is reached. Season with salt and pepper.
8. Thinly slice the roast and garnish with torn parsley and basil. Drizzle with pesto and serve.
Advice:
• Keep the grill grate 3–4 inches above the heat source for best results.
• Grilled vegetables work great as a substitute if you prefer to skip the broiler step.
• Squeeze grilled lemon over the sliced tri-tip just before serving for a bright finish.
Cowboy marinated skirt steak with corn salad
PREP TIME: 6 hrs (marinade) | COOK TIME: 7–12 min | SERVES: 4–6
Ingredients:
• 1½ lbs. beef skirt steak, cut into 4 to 6-inch pieces
• ¼ cup red onion, chopped
• 1 (15 oz.) can corn, rinsed and drained
• 1 cup cherry tomatoes, halved
• ⅓ cup Italian dressing
• 2 Tbsp. fresh basil
• 2 tsp. granulated garlic
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
Marinade:
• 2 Tbsp. vegetable oil
• 2 Tbsp. fresh lime juice
• 3 Tbsp. water
• 2 tsp. garlic
• 2 tsp. sweet paprika
• 1½ tsp. dried thyme leaves
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. kosher salt
• ½ tsp. black pepper
Directions:
1. Combine all marinade ingredients in a small bowl.
2. Place skirt steaks and marinade in a food-safe plastic bag, turn to coat and seal securely.
3. Marinate in the refrigerator for 6 hours or overnight, turning occasionally.
4. Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl. Cover and refrigerate until ready to serve.
5. Remove steaks from marinade and discard marinade.
6. Place steaks on grid over medium, ash-covered coals. Grill covered for 7–12 minutes, turning occasionally, until internal temperature reaches 145°F for medium rare or 160°F for medium.
7. Carve steaks diagonally across the grain into thin slices and season with salt as desired.
Advice:
• Whole grilled corn can be used in place of canned. Grill 4 cobs over medium heat for 10–14 minutes, turning on all sides. Let cool then carefully cut kernels from the cob.
• Always cut skirt steak across the grain for the most tender slices.
