Tri-Tip with Chimichurri
Who could be sad when there’s steak to be had! Add a little chimichurri and there goes all your worries!
1 tri-tip roast
Seasonings of your choice (we used salt, black pepper, granulated garlic, dried oregano, paprika, and cayenne)
Ice for an ice bath
INSTRUCTIONS for Sous Vide method: Set up your immersion circulator and begin heating the water to a temperature that is 2°F (1°C) higher than your preferred doneness temperature. 135°F (57°C) is a great water temp for medium-rare meat. Season your tri-tip generously. Place the tri-tip in a vacuum-sealing bag and seal it up. *(If you don’t have a vacuum sealer, see the note, below.) While the meat cooks in the bath, preheat your grill for direct-heat cooking. Also prepare your ice bath by filling a large bowl with ice, then filling up to the level of the ice with cold water. Remove the meat from the vacuum bag and place the meat on the hot grill. Sear each side for 1–2 minutes, until good grill marks form. Remove the tri-tip from heat. Slice it and serve!
*If you don’t have a vacuum sealer, you can put your tri-tip in a large freezer bag, squeeze most of the air out, and submerge it in the water. All the air will be pushed to one part of the bag and you can let it out there. Or you can hang a freezer bag from the side of your vessel using an office clip—no vacuum necessary.
INSTRUCTIONS for reverse seared method
Preheat your pellet grill to 250°F, set up for smoking. Smoke the tri-tip on the second shelf of the grill until the internal temperature reaches 110°F. Remove from the grill, and cover loosely with foil. Increase the temperature to 500°F, and remove the door from your two piece diffuser (or remove the entire diffuser). Replace the grates, with the GrillGrates directly over the fire box.