Grilled Tri-Tip with Chimichurri

 
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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.

 

 


 

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