Recipes: Tri-tip Steak



Ingredients:

3 cloves garlic ground to a paste
2 Tbsp chopped fresh thyme
1 Tbsp freshly ground black pepper
1 Tbsp chili powder
1 tsp brown sugar
1 Tbsp kosher salt

Procedure:

1. Rub the spice mixture over your tri-tip steak. Cover and allow to site between 4 and 24 hours

2. When oven is preheated, place the tri-tip directly on the grill grate and insert the product temperature probe into the tickest part of the meat

(Optional: If you would like to create a hashmark pattern, open the door and rotate the steak halfway though the cooking process)



3. Allow steak to rest for 5 - 10 minutes before slicing and drizzle with Chimichurri sauce

Chimichurri Sauce (Serves 4)


Ingredients:

1 cup firmly packed fresh flat-leaf parsley
4 large galic cloves
2 Tbsps fresh oregano leaves
2 Tbsp red vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Procedure:

1. Finely chop the parsley, fresh oregano and garlic. Place in small bowl

2. Stir in the olive oil, vinegar, salt, pepper and red pepper flakes

3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. operation.