We are currently in harvest. More product arriving end of September!

Grilled Tri-Tip with Chimichurri

Grilled Tri-Tip with Chimichurri


Sous vide tri tip with garlic and herb sauce.

INGREDIENTS

  • 1 2LB RAIKES BEEF TRI-TIP
  • 2 TBSP SWEET PAPRIKA
  • 2 TBSP BLACK PEPPER
  • 2 TBSP SALT
  • 1 TBSP GRANULATED GARLIC
  • 1 TBSP FRESH ROSEMARY, CHOPPED
  • CHIMICHURRI:
  • 1/2 CUP PARSLEY, CHOPPED
  • 1/4 CUP CILANTRO, CHOPPED
  • 1 TSP SALT
  • 1 CLOVE GARLIC, MINCED
  • 3 TBSP RED WINE VINEGAR
  • 1/4 TSP RED CHILE FLAKES
  • 1/2 CUP OLIVE OIL

COOKING INSTRUCTIONS

Combine paprika, salt, pepper, granulated garlic and rosemary in a small bowl. Sprinkle over both sides of tri-tip. Place in ziplock bag and marinate 1 hour to overnight.

Sous Vide meat @ 129 degrees for 2 hours. Remove and dry tri-tip. Rest for 10 minutes.

Sear over high heat on grill or in cast iron skillet. 1-2 minutes per side.

You want to get a nice crust.

Combine all ingredients for chimichurri in small bowl. Stir well and let sit for 10 minutes.

Slice Tri-tip against the grain.

Serve with chimichurri sauce.


Leave a comment


Please note, comments must be approved before they are published