Memorial Day weekend is often considered the unofficial start to summer. When you think about summer, some of the first things that come to mind are cookouts and grilling. The FRESH market is full of great ideas for grilling, from grass-fed beef and lamb to natural pork, organic chicken and fresh-from-the sea fillets and shellfish.
The grilling choices are endless, but this Memorial Day, I am looking forward to grilling a tri-tip steak. It’s a great choice for feeding a crowd and is a well-known cut of meat in Argentinian cuisine and gaucho-style grilling.
The tri-tip is a triangular section of the sirloin and comes from the point where the sirloin meets the round and flank. It’s a cut that is full of flavor because of excellent marbling and is more tender than flank or skirt steak.
Grill to medium doneness, and serve with a chimichurri sauce. Your summer will kickoff in a delicious way. Chimichurri is a traditional South American sauce that would be great on any grilled meat or fish. If you don’t have time to make your own, it is always available on the FRESH Dip Bar.
Grilled Tri-Tip Steak with Chimichurri Sauce
2 lb tri-tip steak
1/4 cup red wine vinegar
2 Tbs garlic, minced
1 Tbs fresh oregano
1/2 tsp dried chili de arbol, crushed
salt and pepper, to taste
Place meat in a 9 x 13 pan. Add marinade ingredients and rub into the meat on both sides. Cover and place in the refrigerator for at least 3 hours or overnight. When ready to cook, heat a grill to high and place the meat on the grill. Sear and seal on both sides. Preheat oven to 375° F. Take meat off the grill and place in the oven for 15 minutes, or until the meat reaches medium temperature. Medium can be detected by inserting an instant-read thermometer into the thickest part of the meat and cooking until the thermometer reaches 155° F. Remove from oven and let rest for 10 minutes before slicing. Move to a platter and top with a few spoonfuls of sauce. Serve remaining sauce at the table. Feeds 4 to 6 people.
6 oz red wine vinegar
3 cloves garlic, peeled
2 Tbs fresh oregano leaves
2 small dried chili de arbol, crushed
2 bunches Italian parsley
4 oz extra virgin olive oil
1 tsp salt
Combine all ingredients in a food processor and pulse until combined. Refrigerate for at least 2 hours or overnight to allow flavors to combine.
View this recipe to print or add ingredients to your shopping list.
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