Tri-Tip with Chimichurri

Ingredients for Tri-Tip with Chimichurri

• 1 tablespoon sesame seeds

• 1 tablespoon smoked paprika

• 2 tablespoons plus 120ml olive oil

• 2 teaspoons kosher salt, plus more

• 2 teaspoons freshly ground black pepper, plus more

• 900g tri-tip steak or two 450g sirloin steaks

• 2 garlic cloves, finely grated

• 2 cups finely chopped parsley

• 1/2 cup finely chopped coriander

• 1/4 cup red wine vinegar

• 1 tablespoon agave nectar

How to make Tri-Tip with Chimichurri

Mix sesame seeds, paprika, 2 tablespoons oil, 2 teaspoons salt, and 2 teaspoons pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.

Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 46°C, 20–30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 49°C for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

While steak is resting, combine garlic, parsley, coriander, vinegar, agave nectar, and remaining 120ml oil; season with salt and pepper. Serve steak with chimichurri.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.