We’re moving back to the BBQ with this recipe from Argentina.
Brightly colored with herbs, chimicchuri sauce is a great accompaniment to grilled meat. If you can, make your sauce a day ahead to give the flavours a chance to meld.
Ingredients:
- 1/4 cup olive oil, plus more for oiling the grill
- 4 medium garlic cloves, finely chopped
- 1 tablespoon finely chopped rosemary leaves
- Juice of 1 medium lemon
- 1 (2-pound) beef tri-tip roast
- Salt
- Freshly ground black pepper
- Argentine Chimichurri Sauce for serving (recipe below)
Directions:
- Prepare your chimichurri sauce. Refrigerate for at least 2 hours, or up to one week.
- Place the measured oil, garlic, rosemary, and lemon juice in a small, nonreactive bowl and stir to combine; set aside.
- Pat the tri-tip dry with paper towels. Rub a generous amount of salt and pepper all over the tri-tip, followed by the reserved marinade. Transfer the tri-tip to a baking sheet and let sit at room temperature for up to 30 minutes while you prepare the grill.
- Heat your BBQ to medium high, and rub the grate with a towel dipped in olive oil. Place the tri-tip on the grill, cover, and cook for 5 minutes. Rotate the tri-tip 90 degrees, cover, and grill until the underside is deep brown and grill marks have appeared, about 5 to 6 minutes more.
- Flip the tri-tip and continue grilling, rotating 90 degrees once during the cooking time, until the meat is deep brown, grill marks have appeared, and the tri-tip has reached an internal temperature of 125°F (for medium rare) on an instant-read thermometer, about 10 to 12 minutes total.
- Transfer the meat to a cutting board, tent loosely with foil, and let rest for 10 minutes. Slice against the grain and serve with chimichurri.
Argentine Chimichurri Sauce
Ingredients:
- 2 cups packed fresh Italian parsley leaves
- 4 medium garlic cloves, peeled and smashed
- 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
Directions:
- Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
- With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
Recipes originally published on Chow.com
