Tri-Tip with Chimichurri Sauce

Argentinian Tri-tip with fresh chimichurri sauce

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.

Ingredients

  • 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.

Directions

  • 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.

 

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