Recipe from Cafe Sucre Farine.
- Zest of 1 lemon
- 2 TBSP fresh lemon juice
- 3 garlic cloves peeled
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried crushed red pepper
- 1/2 c. fresh basil packed
- 1 c. fresh cilantro packed
- 1 c. fresh parsley packed
- 1/2 c. olive oil
- 1 2-2½ lb. Tri-Tip steak
- 1 tsp. salt
- 1 tsp. dried rosemary
- 1 tsp. pepper
- 1 tsp. garlic powder
- For the Chimichurri Sauce, combine all ingredients except olive oil in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture.
- Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
- Sauce can be made up to 2 days in advance. Keep refrigerated until ready to use. Bring to room temperature for 30 minutes before serving.
- For the meat, combine dried rosemary, garlic powder, salt and pepper in a small bowl. Rub mixture between your fingers to crush the rosemary.
- Rub mixture onto beef on both sides and place meat on a dinner plate. Cover loosely and allow to come to room temperature for 30-45 minutes.
- Heat grill to medium high.
- Clean the grill grate thoroughly with a wire grille brush and wipe it with a paper towel soaked with cooking oil. Do this with a long handled tongs.
- Place steaks on the grill and cook for 5-7 minutes per side or until meat reaches 120˚F (for rare) or 130˚F (for medium). If meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move meat to indirect heat to finish cooking.
- Remove from grill and tent meat with foil. Allow to rest for 5 minutes before serving. (This allows the juices to return to the meat.)
- Slice against the grain and serve with Chimichurri Sauce.
Tri-Tip with Chimichurri Sauce: