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.