For World Malbec Day, we celebrated a day late with wood and charcoal-fired Argentine-style steaks and chimichurri sauce, a bright and fresh steak dressing that was a hit for adults and surprisingly, the kids alike.
2 2-3 lb. Tri-Tip Roasts (whole)
Oak Wood Chunks or Logs
Salt (preferably Diamond Kosher)
Freshly cracked Black Pepper
1 jalapeno, finely chopped
3-4 garlic cloves, finely chopped
1/2 c. red wine vinegar
1 tsp. red pepper flakes
1/2 c. finely chopped cilantro
1/4 c. finely chopped Italian or flat-leaf parsley
1 shallot, finely chopped
2 Tbsp. finely chopped fresh oregano
3/4 c. extra-virgin olive oil
If you’re so inclined, we love the Salt Lick Dry Rub on the steaks. A slight departure but adds more complexity to the taste.
- Mix the jalapeno, garlic, vinegar, 1 tsp. salt and shallot in a medium bowl. Let sit 10 minutes.
- Mix red pepper flakes with 1 Tbsp. boiling water and let rest for 10 minutes.
- Combine mixture and red pepper flakes with a whisk.
- Whisk in the Oil until well blended. Set aside.
- Generously coat both sides of the Tri-tip with salt and pepper and olive oil, or a neutral, sugar-free rub such as Salt Lick Dry Rub.
- Set up grill for the “Franklin Method” – a grill set up indirect with oak chunks or logs smoldering on the indirect side, and lump or briquettes on the hot side. We used a Weber Kettle and started the oak chunks on the briquettes to get them going.
- Once the fire is good and hot, place the tri-tip directly over the goals. Continue to flip the Tri-tip regularly until a nice bark develops, about 5 minutes per side.
- Remove the steaks from the grill and let them rest. Reset the grill with the smoldering wood chunks on the “cold” or indirect half of the grill. Place the Tri-tip on the grill over the wood so you can cook indirect. Reload your coals on the other side as needed to get the temp to 400 deg.
- Flip the roasts about every 5 minutes until they reach 126 deg in the center. This will yield a beautiful medium rare with more well done on the ends, something for everyone.
- Spoon the chimichurri sauce onto the steak before or after slicing, reserving in a bowl for individual plates and preferences.
- Enjoy with your favorite Argentinian Malbec such as this 2016 Piattelli Premium Reserve, reasonably priced and great flavor.