Proudly Canadian
Tri Tip with Red Chimichurri
Ingredients
- 1 tri tip (top sirloin triangle)
- Doyon Després charcoal spice blend
- 1/2 cup chopped flat-leaf parsley
- 2-3 garlic cloves
- 1 French shallot
- Juice of one lime
- 1 red bell pepper
- 1 jalapeño
- 2 cayenne peppers
- 2 tbsp paprika
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- Salt to taste
Method
- Evenly coat the tri tip, ideally at room temperature, with the Doyon Després charcoal spice blend.
- On high heat, sear the meat on both sides, then continue cooking indirectly until it reaches an internal temperature of 125°F.
- Let the meat rest for about 10 minutes.
- For the red chimichurri, finely chop the parsley, garlic, and shallot.
- Cut the bell pepper and chili peppers into large pieces and roast them over direct heat.
- Finely chop the roasted bell pepper and chili peppers.
- Combine all ingredients, adding the lime juice, paprika, red wine vinegar, olive oil, charcoal spice blend, and salt. Mix well.
- Slice the steak and top with a generous amount of red chimichurri.
- Enjoy and make it again tomorrow!
Products Used
