Tri Tip with Chimichurri
- 90 Minutes
- Medium
- BBQ Meats
Popular in the USA, Tri Tip is a triangular cut of beef that comes from the bottom of the sirloin. So how do you cook it? Jack from Jacks Meat Shack is showing you how you can create the most flavoursome tri tip steak that serves perfectly with chimichurri. Here’s how you do it…
Cooking Method
- Set up BBQ for indirect cooking and stabalise the temperature at 140c
- Remove tri tip from packaging and pat dry with a paper towel.
- Remove any silver skin from the meat.
- Using a sharp knife cut the fat cap in a diamond formation to allow more smoke and rub to penetrate.
- Season liberally with your choice of rub.
- Place the tri tip onto the BBQ and add a chunk of smoking wood to your charcoal for extra smoke.
- Finely chop all the chimichurri ingredients and then add the liquid ingredients. Use salt and pepper to taste.
- Once tri tip reaches 50c remove from the BBQ and allow to rest while you bring the BBQ up to searing temperature (250c+)
- Sear the tri tip for a few minutes per side to caramelise the fat cap.
- Slice and serve with the chimichurri.
The Ingredients
Chimichurri
4tbsp olive oil
100g parsley
Two small red chilis
4 Cloves garlic
Salt and pepper
2 tbsp red wine vinegar
