Sous vide tri tip with a grill finish makes for the best steak tacos. Drizzled with a fresh herb chimichurri sauce and crispy onion straws.
- 1 RAIKES BEEF TRI TIP ROAST
- SMOKING GUN BRAZILIAN SEASONING
- 1 ORANGE, ZEST AND JUICED
- 1 LIME, ZEST AND JUICED
- 1 - 2 GARLIC CLOVE, MINCED OR PRESSED
- 1 BUNCH CILANTRO, STEMS REMOVED (CAN USE PARSELY)
- 3 - 4 TBSP BASIL, CHOPPED
- 1/2 SHALLOT, CHOPPED
- 1 GARLIC CLOVE, CHOPPED
- 1/2 CUP OLIVE OIL
- 1/4 CUP PINEAPPLE BALSAMIC VINEGAR (WHITE WINE VINEGAR OR WHITE BALSAMIC WORKS TOO)
- SALT & PEPPER TO TASTE
- DASH RED PEPPER FLAKES (OPTIONAL)
- ROASTED POTATOES (BUY FROM FREEZER SECTION FOR SHORTCUT)
- FRENCH'S CRISPY ONION STRAWS
- MANCHEGO OR BLUE CHEESE
- CORN TORTILLAS (TRY MARLENE'S IF LOCAL TO LINCOLN)
Heat large container of water with sous vide device to 137 degrees. While water is rub tri tip roast generously with Brazilian seasoning, orange zest, lime zest, and pressed garlic. Place tri tip in a Ziploc bag and pour orange and lime juices over the roast and seal. Try to squeeze out as mush air as possible. If you have a food saver you could vacuum seal. Place in water bath for about 2 hours.
Remove from bag and transfer to cutting board to rest for 5 minutes. Pat dry with paper towels. Spray with Duck Fat and place on preheated 500 degree grill. It’s important not to leave the grill unattended! You are just doing a quick sear on each side of the roast (2-3 minutes/side). Return to the cutting board to rest for 10 minutes. Slice meat against the grain* then rough chop the slices. Place some of the tri tip into a sauce pan to caramelize the edges for extra crispiness. This step is optional but highly recommend!
Place all of the ingredients for chimichurri sauce into a food processor and pulse chop. The mixture should be a rough chop not a smooth sauce. Salt & pepper to taste and let sit at room temperature.
Warm corn tortillas in sauce pan or griddle, fill with tri tip, diced potatoes, chimichurri sauce, cheese and crispy onion straws. Enjoy with an IPA or light to medium red wine.
*Cutting a tri tip correctly is important. Since it is a triangular muscle the grain changes. The grain runs radially from the corner opposite the crook in the roast. It’s best to cut the piece in two from corner to crook and then slicing each piece ensures you don’t cut incorrectly.
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