Seared Tri-tip Steaks With Tomatoes, Basil And Garlic Bread


2 tri-tip steaks (about 1 1/2 pounds total)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
2 tablespoons salted butter, softened
3 cloves garlic, minced
2 tablespoons chopped parsley leaves
1/2 multigrain baguette (about 6 ounces)
1 tomato, diced
1/4 cup sliced basil leaves


Flavorful Tri-tip Steaks, Cut From The Bottom Of The Sirloin, Are Named For Their Distinctive Triangular Shape.

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