Tri-Tip Steak with Kickin’ Hot, Hot Sauce

Tri-Tip Steak with Kickin’ Hot, Hot Sauce

Need a steak-spiration? Try this Tri-Tip Steak with Sylvia’s Kickin’ Hot, Hot Sauce for a seriously good, perfectly hot main dish! Tender, seared steak has found its perfect match: Sylvia’s Kickin’ Hot, Hot Sauce made with aged cayenne pepper for a slightly smoky, spicy flare. Grab a bottle and let the flavors do the rest! 

Prep Time: 4-12 hours (to chill)
Cook Time: 35 minutes
Servings: 4



  • Steak:
    • 1 tbsp. cumin seeds
    • 2 tbsp. coriander seeds
    • 2 tbsp. Sichuan peppercorns
    • 1 tbsp. Sylvia's Kickin' Hot, Hot Sauce
    • 2 lb. tri-tip steak or two 1-lb. sirloin steaks
    • ¼ cup vegetable oil
    • 3 tbsp. oyster sauce 
  • Sauce & Assembly
    • Sylvia's Kickin' Hot, Hot Sauce
    • 1 ½ cups cherry tomatoes
    • 1 tsp. vegetable oil
    • 1 small shallot, finely chopped
    • 4 garlic cloves, finely chopped
    • 4 Thai chiles, finely chopped
    • ½ cup finely chopped cilantro
    • Rice or butter lettuce leaves (for serving)




  1. Toast Sichuan peppercorns, coriander seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until spices are very fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill and let cool; finely grind.
  2. Pat steak dry; season all over with salt. Whisk oil, Sylvia's Kickin' Hot, Hot Sauce and spices in a large bowl. Add steak; turn to coat. Cover and chill 4–12 hours (for the most flavor go the full time!).
  3. Remove steak from marinade and place on a plate. Let sit at room temperature 1 hour before cooking.
  4. Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steak over direct heat until lightly charred, about 2 minutes per side. Move steak over to indirect heat and cover grill, placing vent (if your grill has one) over steak so it draws heat up and over it. Grill, turning steak occasionally, until an instant-read thermometer inserted into the thickest part of steak registers 120°, 20–25 minutes for medium-rare.
  5. Transfer steak to a cutting board and let rest 15 minutes before slicing it against the grain.

Sauce & Assembly:

  1. While the steak is resting, place a wire rack on direct heat side of the grill, arranging so bars run perpendicular to grate. Toss tomatoes with oil in a medium bowl; season with salt. Grill tomatoes in a single layer on rack, turning occasionally, until lightly charred all over and beginning to burst, about 5 minutes. Return to bowl as they’re done and let cool.
  2. Pulse shallot, garlic, chiles, and a pinch of salt in a food processor until mixture starts to resemble a paste. (This is even better in a mortar and pestle, which will create a finer texture.) Add cilantro and pulse until very finely chopped.
  3. Lightly crush tomatoes with your hands and add shallot mixture, lime juice, and Sylvia's Kickin' Hot, Hot Sauce. Season sauce with salt; let sit 10 minutes. Serve steak with sauce, rice, and lettuce.

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