Sous vide tri tip with garlic and herb sauce.
- 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
- 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
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.