Tri-Tip with Chimichurri
Description
Who could be sad when there’s steak to be had! Add a little chimichurri and there goes all your worries!
Ingredients
Instructions
Sous Vide Method
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Prepare the Water Bath
Set up your immersion circulator and begin heating the water to a temperature that is 2°F (1°C) higher than your preferred doneness temperature. A great water temperature for medium-rare meat is 135°F (57°C).
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Season and Seal the Tri-Tip
Season your tri-tip generously. Place it in a vacuum-sealing bag and seal it. (If you don’t have a vacuum sealer, see the alternative method below.)
Alternative Sealing Method: If you don’t have a vacuum sealer, you can put your tri-tip in a large freezer bag, squeeze most of the air out, and submerge it in the water. The air will be pushed to one part of the bag, allowing you to release it easily. Another option is to hang a freezer bag from the side of your vessel using an office clip—no vacuum necessary. -
Cook and Prepare for Searing
While the meat cooks in the bath, preheat your grill for direct-heat cooking. Also, prepare an ice bath by filling a large bowl with ice and adding cold water up to the ice level.
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Sear and Serve
Remove the meat from the vacuum bag and place it on the hot grill. Sear each side for 1–2 minutes until good grill marks form. Remove from heat, slice, and serve!
Reverse Sear Method
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Smoke the Tri-Tip
Preheat your pellet grill to 250°F, set up for smoking. Smoke the tri-tip on the second shelf of the grill until the internal temperature reaches 110°F. Remove from the grill and cover loosely with foil.
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Increase Heat for Searing
Increase the grill temperature to 500°F. Remove the door from your two-piece diffuser (or remove the entire diffuser).
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Finish and Serve
Replace the grates, positioning the Grill Grates directly over the firebox. Once the grill is ready, sear the tri-tip, slice, and serve!
