Tri Tip with Chimichurri Sauce

KC Transplant

I spent the past week in Puerto Rico where the wife and I had grilled skirt steak with chimichurri sauce on it. We both fell in love with the taste of the beef married to the sauce. So, we decided to try to recreate only with a different cut....tri-tip.

I loosely based my Tri Tip off of Morro Bay Rich's recipe. I then found a decent sounding chimichurri sauce and blended it up.

I'd also like to report this was my first time grilling in low 30 degree weather!!

Judy Mayberry

Perfectly done tri-tip and the sauce that I love! I can taste it from here. Great job!

Judy in San Diego

KC Transplant

Thanks Judy!

We did two 1.5 pound tri-tips. Hopefully the leftovers tomorrow night will be as good as it was tonight.

Desert Oasis Woman

Gotta love it all!
Hope you marinated the steak in some sauce before grilling,too

skyhopsing

Looks Great,

Here is my favorite Chimichurri,


½ cup olive oil
¼ cup red wine vinegar
¼ cup of water
½ cup chopped flat leaf parsley
1 medium onion finely chopped
4 cloves of garlic finely chopped
½ red bell pepper diced and finely chopped
1 tomato seeded and finely chopped
1 tab dried oregano
1 tab paprika
1 tsp bay leaf very small flakes
1 tab salt
1 tsp of pepper
crushed hot pepper flakes to taste



You can mix it all together but I prefer to go through a 3-step process while preparing the sauce.
Make sure all of the fresh ingredients are well washed and clean before preparing.
Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.
Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.
Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time.

Kew_el_steve

Is that then put thru a blender, after the overnight, to sauce it?

JLOCKHART29

I love the colors on the plate and as said looks cooked to perfection! Sure could use some of that Carrabian warmth now!

NibbleMeThis

I think chimichurri is one of the most perfect accompaniments to steak. I have two that I like.

Looks like yours turned out excellent, so Christmasy too with all the green and red

skyhopsing

No if you chop it fine enough it will be fine.

KC Transplant

Desert Oasis Woman wrote:

Gotta love it all!
Hope you marinated the steak in some sauce before grilling,too

I didn't use any marinade (or baste as Morro Bay Rich did) though I may try that next time.

KC Transplant

skyhopsing wrote:

Looks Great,

Here is my favorite Chimichurri,


½ cup olive oil
¼ cup red wine vinegar
¼ cup of water
½ cup chopped flat leaf parsley
1 medium onion finely chopped
4 cloves of garlic finely chopped
½ red bell pepper diced and finely chopped
1 tomato seeded and finely chopped
1 tab dried oregano
1 tab paprika
1 tsp bay leaf very small flakes
1 tab salt
1 tsp of pepper
crushed hot pepper flakes to taste



You can mix it all together but I prefer to go through a 3-step process while preparing the sauce.
Make sure all of the fresh ingredients are well washed and clean before preparing.
Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.
Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.
Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time.

Here is what I used:

1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 cup (packed) fresh cilantro
3 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

I put it all into a blender and let it go!!

If I could remember the website, I'd paste it. I was searching for one that sounded good and happened upon the one above.

I'll save yours into my recipe file on my hard drive and give it a shot next time. It looks like yours will have a little more kick!!

Hawg Fan

Great looking tri-tip. I don't recall ever tasting the chimichurri sauce. Looks great!