Argentine-Style Grilled Tri-Tip with Chimichurri Sauce
Malbec from Uco Valley, Argentina
Malbec was created for steak. Try one from Argentina’s Uco Valley in Mendoza: firm but approachable tannins and crunchy red fruits will cut through fat while keeping your palate refreshed.
A nation of beef eaters, Argentinians raise their cattle on grass, arguably leading to healthier, more flavorful meat than grain-fed. This recipe calls for tri-tip, an unsung (and thus cheaper) cut of meat more familiar to chefs out west, such as in California. It’s boneless and lean but tasty, plus quick-cooking on the grill. Drizzled with bright and spicy chimichurri, this dish is always a crowd-pleaser.
Serves 6-8; Total Time: 40 minutes
1 two-pound tri-tip roast, preferably grass fed beef
2 garlic cloves, thinly sliced
2 tablespoon kosher salt
2 tablespoon fresh cracked pepper
2 tablespoon garlic powder
1/4 cup coarsely chopped parsley
3 tablespoons fresh cilantro
2 tablespoons fresh oregano leaves
4 garlic cloves
2 ½ teaspoons red pepper flakes
1/4 cup red wine vinegar
Kosher salt and freshly ground pepper, to taste
2/3 cup good quality extra-virgin olive oil
1. Bring meat to room temperature. Pat dry. Using a sharp knife, cut small slits all over and stuff with slivers of garlic. Mix salt, pepper, and garlic powder together. Rub mixture evenly over tri-tip.
2. Prepare charcoal grill or heat a gas grill to high; let cooking grate pre-heat 10 minutes. Place steak directly over flame to sear and lock in juices, 5-6 minutes. Watch for flare-ups. Flip and sear opposite side around the same amount of time. Next, lower gas to medium-high or move meat to a cooler part of the charcoal grill.
3. Cook another 15-20 minutes, flipping every 5-6 minutes. Check doneness with an instant-read thermometer inserted into thickest part of meat. A 2-pound roast will need about 25-minutes total cooking time to reach 130 degrees for medium-rare. 3. Remove meat from grill and let rest around 15-20 minutes.
4. While meat rests, prepare sauce. In a food processor combine parsley, cilantro, oregano, garlic, shallot, red pepper flakes, and vinegar. Process until smooth. Season with salt and pepper to taste. Transfer the sauce to a bowl and pour olive oil over mixture.
5. Slice tri-tip against the grain and serve with chimichurri sauce drizzled over top. Serve remainder of sauce in ramekins on side.