Tri-Tip With Chimichurri
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
38
Spice
57
Sweetness
44
Sourness
37
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tbsp
Sesame Seed1 tbsp
Paprika (smoked)2 tbsp
Olive Oil2 tsps
Kosher Salt (plus more)910 g
Steak (tri-tip)2 cups
Parsley (finely chopped)1 cup
Red Wine Vinegar1 tbsp
Nectar (agave)Directions:
1
Salt, and 2 tsp
2
Mix sesame seeds, paprika, 2 Tbsp
3
Oil, 2 tsp
4
Pepper in a small bowl to combine
5
Rub all over steak and let sit at room temperature 30 minutes
6
Meanwhile, 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)
7
Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°F, 20–30 minutes
8
Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120°F for medium-rare (temperature will continue to rise off heat)
9
Transfer to a cutting board and let rest 10 minutes before slicing against the grain
10
While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper
11
Serve steak with chimichurri
12
Mix sesame seeds, paprika, 2 Tbsp
13
Oil, 2 tsp
14
Salt, and 2 tsp
15
Pepper in a small bowl to combine
16
Rub all over steak and let sit at room temperature 30 minutes
17
Meanwhile, 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)
18
Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°F, 20–30 minutes
19
Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120°F for medium-rare (temperature will continue to rise off heat)
20
Transfer to a cutting board and let rest 10 minutes before slicing against the grain
21
While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper
22
Serve steak with chimichurri