Tri Tip Steaks With Chimichurri And Garlic Aioli 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.

TRI-TIP STEAKS WITH CHIMICHURRI AND GARLIC AIOLI

Tri-Tip Steaks with Chimichurri and Garlic Aioli image

Tri-tip sirloin, also known as sirloin triangle, is an incredibly flavorful cut of meat. Other cuts of beef, such as sirloin steaks and New York strip, would work just as well.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 16

Ingredients

3 tri-tip sirloin steaks (each about 1 1/2 to 2 pounds and 1 1/2 inches thick)
2 cups strongly brewed coffee
1 cup bourbon
1/2 cup extra-virgin olive oil
1/2 cup light-brown sugar
2 medium onions, coarsely chopped
8 garlic cloves, coarsely chopped
6 fresh bay leaves, plus more for garnish
2 fresh banana peppers or Anaheim chiles, cut into 1/4-inch rings (optional), plus more for garnish
2 dried chile peppers, crumbled, or substitute 1/2 teaspoon crushed red-pepper flakes
2 tablespoons coarsely chopped fresh oregano, plus sprigs for garnish
2 tablespoons coarse salt, plus more to taste
Freshly ground pepper, to taste
Chimichurri, for serving
Yellow bell pepper (optional), for garnish
Garlic Aioli, for serving

Steps:

Arrange steaks in a single layer in a shallow nonreactive dish. Whisk together remaining ingredients, and pour over steaks. Cover, and marinate in the refrigerator, flipping occasionally, for at least 6 hours (or up to 2 days).
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Transfer steaks to plates, and pat dry; reserve marinade. Season steaks generously with salt and pepper. Cook over direct heat (the hotter part of the grill) until browned and caramelized, about 4 minutes per side, then move to indirect heat (the cooler part of the grill) and continue cooking until a meat thermometer registers 135 degrees for medium-rare, about 5 minutes more. Transfer to a platter, cover, and let rest, 10 to 15 minutes.
Bring marinade to a boil in a saucepan; let boil 5 minutes. Pour over steaks, or serve on the side. Season steaks with salt and pepper. Serve with chimichurri and aioli, and garnish with bay leaves, fresh chiles, oregano, and bell pepper.

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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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