Kind Of A Cilantro Mint Chimichurri Tri Tip Recipes

TRI-TIP STEAK WITH CHIMICHURRI

Tri-Tip Steak with Chimichurri image

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

Provided by Mary Gonzalez

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon sesame seeds
1 tablespoon smoked paprika
2 tablespoons plus 1/2 cup olive oil
2 teaspoons kosher salt, plus more
2 teaspoons freshly ground black pepper, plus more
2 pounds tri-tip steak or two 1-pound sirloin steaks
2 garlic cloves, finely grated
2 cups finely chopped parsley
1/2 cup finely chopped cilantro
1/4 cup red wine vinegar
1 tablespoon agave nectar

Steps:

Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. 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 115°F, 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 120°F 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, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper. Serve steak with chimichurri.

KIND OF A CILANTRO MINT CHIMICHURRI TRI-TIP

Kind of a Cilantro Mint Chimichurri Tri-Tip image

We wanted some sweeter and lighter beef tacos and this ended up being a good cheap solution. The flavor of the sauce really comes through so make sure and save the drippings.

Provided by CP Camper

Categories Meat

Time 6h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 lbs well trimmed tri-tip roast
1/4 cup key lime juice
2 tablespoons olive oil
1/4 cup minced cilantro
1 tablespoon minced green onion
2 garlic cloves, minced
1 tablespoon minced peppermint
1/2 tablespoon ground pepper
2 tablespoons sugar
salt

Steps:

Mix lime juice, olive oil, cilantro, green onion, garlic and mint together in a large ziplock bag.
Add the roast and rub well to coat. Make sure to use a decent amount of pressure to get the mixture well into the meat.
Let rest two hours.
Start your smoker. Aim for an indirect temp between 225 and 250°F.
Transfer the meat to aluminum foil and add as much of the marinade as you can. Wrap the meat loosely to create a nice pouch for the meat to sit in its juices.
Smoke the meat wrapped for three hours, then remove from foil and let smoke for an additional half hour turning about halfway through.
Transfer juice from foil into a skillet over medium heat with the pepper and sugar and reduce about half the volume is gone.
Slice and/or chop the meat and add to the skillet. Turn off the heat and stir to coat.
Serve on rice or tortillas.

Nutrition Facts : Calories 46.5, Fat 3.4, SaturatedFat 0.5, Sodium 0.8, Carbohydrate 4.4, Fiber 0.2, Sugar 3.3, Protein 0.1

LAMB CHOPS WITH CILANTRO-MINT CHIMICHURRI

Lamb Chops With Cilantro-Mint Chimichurri image

This is an adaptation of a chimichurri sauce served over grilled meat. In this case, it's a cilantro mint chimichurri topping some broiled lamb chops. I would imagine the chimichurri would be great over steak, chicken or pork, too. The chimichurri is best eaten the day it is made, due to the fresh herbs used. Recipe courtesty of Ingrid Hoffmann.

Provided by LifeIsGood

Categories Lamb/Sheep

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup cilantro leaf, packed
1/2 cup parsley, fresh flat-leaf
2 tablespoons mint leaves
1 -2 serrano chili, halved (seeded and ribbed if you want less heat)
3 tablespoons rice vinegar
1 tablespoon fresh lime juice (about 1/2 lime)
1 tablespoon honey
1/2 teaspoon salt
2 tablespoons olive oil
12 lamb loin chops, 1 inch thick each, trimmed of excess fat
salt & freshly ground black pepper
2 tablespoons olive oil
3 tablespoons rosemary, fresh, chopped
3 garlic cloves, peeled and coarsely chopped

Steps:

Chimichurri:.
Combine the cilantro, parsley, mint, serrano chile, rice vinegar, lime juice, honey and salt into a food processor bowl and pulse into a paste. With the food processor running, gradually add the olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl and cover with plastic wrap. Refreigerate for up to 3 hours. *Bring to room temperature before serving.
Lamb:.
Prehat broiler to high and place the oven rack at its highest position.
Season the lamb with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, about 1-2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes or so.
Serve the chops from the oven with a spoonful of the chimichurri drizzled on top. Enjoy!

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Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. 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 115°, 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 120° 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, cilantro, vinegar, agave nectar, and remaining ½ cup oil; season with salt and pepper. Serve steak with chimichurri.

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