Tri Tip Steaks With Chimichurri And Garlic Aioli Recipes
TRI-TIP STEAKS WITH CHIMICHURRI AND GARLIC AIOLI
Tri-tip sirloin, also known as sirloin triangle, is an incredibly flavorful cut of meat. Other cuts of beef, such as sirloin steaks and New York strip, would work just as well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Arrange steaks in a single layer in a shallow nonreactive dish. Whisk together remaining ingredients, and pour over steaks. Cover, and marinate in the refrigerator, flipping occasionally, for at least 6 hours (or up to 2 days).
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Transfer steaks to plates, and pat dry; reserve marinade. Season steaks generously with salt and pepper. Cook over direct heat (the hotter part of the grill) until browned and caramelized, about 4 minutes per side, then move to indirect heat (the cooler part of the grill) and continue cooking until a meat thermometer registers 135 degrees for medium-rare, about 5 minutes more. Transfer to a platter, cover, and let rest, 10 to 15 minutes.
- Bring marinade to a boil in a saucepan; let boil 5 minutes. Pour over steaks, or serve on the side. Season steaks with salt and pepper. Serve with chimichurri and aioli, and garnish with bay leaves, fresh chiles, oregano, and bell pepper.
22 OF THE MOST AMAZING TRI-TIP SANDWICH RECIPES
Provided by Eat Wine Blog Team
Number Of Ingredients 22
Steps:
- Pick a recipe from the list above
- Click the recipe name and visit the website
- Collect the ingredients and cook the food
- Enjoy - don't forget to leave a review
TRI-TIP STEAK WITH CHIMICHURRI
The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.
Provided by Mary Gonzalez
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.
- Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°F, 20-30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120°F for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper. Serve steak with chimichurri.
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- Trim excess fat from the roast (you want some fat to flavor the meat). Remove any silverskin. Pat very dry with paper toweling. Mix the salt and black pepper and massage into all surfaces of the roast. Allow the roast to sit at room temperature for at least half an hour (and up to an hour).
- Prepare a grill for indirect cooking with medium heat (about 350º). Sear the roast directly over the coals or burners with the lid closed until dark grill marks develop on each side, about 8–10 minutes per side.
- Move the roast to the indirect cooking side of the grill. For best results, insert a digital probe into the thickest part of the roast and cook until the roast reaches ~128º for medium-rare, about 15–20 minutes more (or, start checking the temperature with an instant-read thermometer after 15 minutes; see Recipe Note #1).
- Remove the roast from the grill and wrap in foil (see Recipe Note #2). Allow roast to rest for at least half an hour. Slice against the grain into ~1/4-inch steaks. Serve with chimichurri sauce.
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- Stir together parsley, marjoram, oil, vinegar, garlic, red pepper, colatura, hot paprika, sweet paprika, and 1 teaspoon salt until combined. Set chimichurri aside. (Chimichurri may be stored in an airtight container in refrigerator up to 3 days. Bring to room temperature before serving.)
- Open bottom and top vents of a charcoal grill completely. Light 2 charcoal chimney starters filled with briquettes (about 8 1/2 cups of briquettes per chimney). When briquettes are covered with gray ash, pour in an even layer on bottom grate of grill. (Internal temperature should be about 375°F to 400°F.)
- Place steak on a rimmed baking sheet, and season with black pepper and remaining 4 teaspoons salt. Place steak on oiled grate, fatty side down, and grill, uncovered, until charred and browned, about 15 minutes. Flip and grill, uncovered, until a thermometer inserted in thickest portion of steak registers 135°F for medium-rare, about 13 minutes, or to desired degree of doneness. Remove steak from grill, and transfer to a cutting board; let rest 10 minutes before slicing.
- While steak rests, cook onions. Carefully remove cooking grate from grill and set aside. Push coals to one side of grill, and arrange onions in a single layer in cleared space; scatter coals over onions. Cook until onions are charred and insides are crisp-tender, about 8 minutes. Transfer onions to a metal baking dish, and let stand until cool enough to handle, about 5 minutes. Brush away ashes with a paper towel.
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- Pat the tri-tip dry with a paper towel or clean cloth. Season the steak generously on both sides with salt and pepper. Place the meat on a plate. Cover loosely and place in the refrigerator for at least 2 hours.
- Remove the meat from the refrigerator, place it on the counter, and allow it to come to room temperature, about 30 minutes.
- If the grill is not clean, use a wire grill brush to clean the grates. Use a grill brush to apply a thin layer of cooking oil on the grill grates.
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- Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.
- Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°, 20–30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120° for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining ½ cup oil; season with salt and pepper. Serve steak with chimichurri.
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- Start by washing the bundle of flat leaf parsley and removing the stems. Place the parsley, garlic, red onion, lemon juice, red wine vinegar, olive oil, pepper flakes, salt, and pepper into a food processor.
- Separate ¼ cup of chimichurri to be used for marinade. Save the remainder to use a finishing sauce.
- Place meat into a food storage bag. Add the chimichurri marinade. Close the bag and massage the marinade into the meat. Let the steak marinade for at least 30 minutes, but no more than 2 hours.
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