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.