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

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.

Avvertenza

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