Grilled Tri-Tip with Chimichurri Sauce
This tri-tip recipe delivers a tender, flavorful dish perfect for grilling enthusiasts. Marinated in a blend of kosher salt, fresh ground pepper, and oil, it's cooked to perfection on a grill, offering a juicy and succulent result. Pair it with the zesty freshness of homemade chimichurri sauce for an irresistible dining experience.
Ingredients:
- 1 Tri-Tip (2-2 1/2 lbs)
- 2 tablespoons kosher salt
- 1 tablespoon very coarse fresh ground pepper
- 1 tablespoon neutral oil
- 1 tablespoon coarse salt
Instructions:
- Coat the tri-tip thoroughly with kosher salt, allowing it to marinate in the fridge for 4-24 hours. Rinse and pat dry.
- Rub a thin layer of oil onto the tri-tip, then apply the coarsely ground pepper and coarse salt.
- Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). For a good sear, consider pre-searing on a hot cast-iron before transferring to the grill.
- Sear the tri-tip over direct medium heat with the lid closed for 10 minutes, flipping once. Transfer to indirect medium heat and grill with the lid closed until an instant-read thermometer inserted into the thickest part registers 125°F, usually 20 to 30 minutes for medium-rare.
- Remove from the grill and let it rest indoors at room temperature for 10 to 15 minutes. Slice the meat across the grain and serve with chimichurri sauce.
Chimichurri Sauce
Ingredients:
- 1 large bunch of fresh cilantro
- 2 cloves of garlic, peeled
- 1 serrano pepper, coarsely chopped (seeds removed for milder taste)
- 1 big pinch red pepper flakes
- 3 tablespoons red wine vinegar
- 1/2 - 3/4 cup olive oil
- Salt and pepper to taste
Instructions:
- In a food processor or blender, chop the garlic, then add cilantro and process until reduced by half in volume.
- Add the remaining ingredients (starting with 1/2 cup olive oil) and pulse until mostly smooth. Adjust oil quantity for desired consistency.
- Let the sauce meld for 20 minutes for best results. Serve fresh.