Tri-Tip with Chimichurri

1 tri-tip
Salt and freshly ground black pepper
Chimichurri, recipe below

  1. About an hour before grilling, take the meat out of the fridge. Place on a large baking sheet and let come to room temperature.
  2. Preheat a grill to medium heat.
  3. Season the tri-tip with salt and pepper. Then flip and season the other side with salt and pepper. Repeat to ensure that the meat is generously seasoned.
  4. Grill the steak for 8-9 minutes per side until a meat thermometer inserted in the fattest part reaches 140°F. Once removed from the grill, let the steak rest for 10-15 minutes; it will continue to cook. The temperature for medium rare steak is 145°F. If you prefer steak more well done, continue to cook until desired temperature is reached, remembering that while resting it will rise about 5 degrees.
  5. Thickly slice steak and serve with the chimichurri sauce.

Serves 5-6.

This recipe should be used as a guide and can easily be adapted to your liking and taste.

1 cup fresh oregano, finely minced
1 tablespoon garlic, finely minced
1 tablespoon red pepper, finely minced
1 tablespoon Spanish pimenton picante (or smoky Spanish paprika)
1/4-1/2 cup extra virgin olive oil
Combine first five ingredients in a small bowl. Season to taste with salt and pepper.

Makes about 3/4 cup of sauce.

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