Nothing beats the grill for cooking steak, but you can just as easily roast a tri-tip. Try a little roasting pan with a rack. It’ll give the meat a great color.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1  bunch Italian parsley, stems removed, roughly chopped</li>
                                            <li>10 tbsp  extra-virgin olive oil</li>
                                            <li>2 tsp  red wine vinegar</li>
                                            <li>2 hard-boiled eggs, grated Kosher salt and freshly ground pepper, to taste</li>
                                            <li>2 tbsp  butter</li>
                                            <li>2 oz  whites of scallions, thinly sliced (about 6 scallions’ worth)</li>
                                            <li>2 cups  cooked quinoa</li>
                                            <li>1 tri-tip steak</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat oven to 425°F.</li>
                                    <li>For sauce, mix parsley, oil, vinegar, eggs, salt, and pepper.</li>
                                    <li>Heat butter in a sauté pan over low heat; add scallions and cook. Add quinoa and a splash of water and mix. Season with salt and pepper.</li>
                                    <li>Rub steak with a little olive oil, then season well with salt and pepper. Put steak in a pan with a rack and roast in oven for about 1 hour, or until the center reads 130°F on a meat thermometer.</li>
                                    <li>Remove from oven; let cool, uncovered, for 15 minutes, then loosely cover with foil and let rest for another 15 minutes before thinly slicing.</li>
                                    <li>Divide quinoa and steak between plates. Drizzle on sauce.</li>

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