CHILI-RUBBED TRI-TIP AND CHIMICHURRI
WHAT WE THINK
When’s the last time you bought and prepared tri-tip? You probably don’t even remember, you monster! Stop neglecting this beautifully tender cut of beef. Enjoy it crusted with a 5-chili blend and dressed with a flavorful, fresh chimichurri. Alright, now we’ll shut up. Let’s eat!
WHAT YOU NEED (SERVES 3-4, DO MATH IF YOU NEED MORE OR LESS)
1 tri-tip roast (these usually run 1 1/2 to 2 lbs.)
pasilla chili powder
guajillo chili powder
ancho chili powder
cayenne chili powder
pequin chili powder
salt
pepper
1/2 cup parsley (stems are cool)
1/2 cup cilantro (stems are cool)
2 serrano peppers
2 garlic cloves
1 green onion, root chopped off, cut in half
red pepper flakes
olive oil
white or rice wine vinegar
WHAT TO DO
SET THE STAGE
Preheat the oven to 425. Meanwhile, take your tri-tip roast out of the fridge and let it hang at room temperature for about 20 minutes. Pour a tablespoonish of olive oil into a cast iron or oven-safe pan over medium heat on your stovetop.
SPICE UP YOUR LIFE
You can certainly make a small amount of the chili powder blend just for this recipe. But my advice? Pick up a couple cheap dredge shakers. Fill one of them with equal parts (1 oz) of the five chili powders noted above. Fill the other one with equal parts salt and pepper. You will use these shakers ALL. THE. TIME. I promise.
time for a rubdown
Generously cover both sides of your tri-tip roast with salt, pepper and the chili powder blend. Don’t be shy. Get in there. Oh yeah, just like that.
SEAR IT
Once that oil is nice and hot, place your tri-tip roast into the pan for 4-5 minutes, forming a nice crust on one side. Once properly seared, flip it over and put the pan into the oven.
ROAST IT
So how long should you roast it for? Well, this is a tricky question to answer because of the varying weight of tri-tip roasts and of course, personal preference when it comes to doneness of steak. But here’s our rough guide, with a range to account for different weights:
For medium rare center: 12-14 minutes
For medium center: 14-16 minutes
For medium well center: 16-18 minutes
For well-done center: go find another recipe because we ain’t about that life around here.
After this time is up, you’ll take the pan out, move the roast to a cutting board and…
TENT IT
DO NOT SKIP THIS SECTION. THE MEAT IS NOT DONE COOKING. IT IS NOT DINNERTIME YET. After the roast is on the cutting board, take some aluminum foil and tent it around the roast for 10 minutes.
GIMME THAT CHIMI
Get your blender out. Toss in the cilantro, parsley, garlic, green onion, serranos. Add a few healthy shakes of crushed red pepper flakes, a drizzle of olive oil and a splash of white vinegar, plus some salt and pepper. Blend it all together, adding more olive oil as needed to get to the consistency of your liking. We like to put ours into a squeeze bottle, but it can just as easily be thrown into a bowl or ramekin for spooning over the tri-tip.
SERVE IT
After your tenting time is up and your chimichurri is made, it’s time to eat! Grab a sharp ass knife, slice your roast against the grain, pile it on your plate, and drizzle it with a whole mess of that chimichurri.
WHAT TO DRINK WITH IT
A medium to full-bodied red wine like merlot pairs beautifully with the steak, but if white wine is more your game, a big ol chardonnay works well too. Beer drinkers, grab a saison or farmhouse ale. For a cocktail, muddle some mint and make yourself a mojito!
Have leftovers? HELL YEAH. Slices of this tri-tip are great for sandwiches, on salads, etc. For ideal reheating that avoids zapping in the microwave, pop the remaining steak into a cold oven, then preheat to 350. This will gradually warm up the tri-tip without blasting it with heavy heat that could overcook the beef.
