Bring on the Beef: Tri-Tip Steak Perfection
This week’s easy and delicious recipe features juicy tri-tip steak cooked to perfection and topped with a delectable chimichurri sauce. Serve this flavorful cut as the main course, or add it to a sandwich, salad, or wrap for a tasty meal.
- FOGO Premium Lump Charcoal
- Kosher Salt
- Fine Black Pepper
- Coarse Black Pepper
- Olive Oil
- 2 cups italian parsley, leaves only
- 5 garlic cloves, crushed
- 4 tsp dried oregano
- ¼ cup red wine vinegar
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- 1 tsp Black pepper
Drizzle olive oil over steak and season with salt, coarse pepper, and fine pepper.
Refrigerate the seasoned steak until the grill is ready. Set up grill for 225 degrees with indirect heat and oak wood for smoking. Oil the grates before adding the steak.
This is a reverse seared steak, so cook the tri tip until the internal temperature is about 120 degrees, then remove the steak from the grill and set up the grill for direct heat to sear the steak at about 500 degrees for about 60 seconds each side.
While the steak is smoking low and slow, make the chimichurri sauce. In a food processor with the blade attachment, add oregano, red wine vinegar, black pepper, salt, red pepper, garlic cloves, and italian parsley leaves and blend. Add up to 1 cup of olive oil through the top until the consistency is what you want. You may need to stop and scrape the sides of the bowl once or twice. Move the sauce to a bowl and refrigerate until needed.
After the steak is seared over direct heat, remove from the grill at 130 degrees internal temperature so the final steak ends at 135 degrees for medium rare. In order to get a good bite of the steak, you need to cut it across the grain.
It is not uncommon to see steaks mis-labeled as tri tip and they are actually the top sirloin where the grain is all one direction. Find the grain in both sections of the steak and slice against the grain and serve hot with the chimichurri sauce on top.