Chimichurri is a great oil based condiment for grilled meats. Traditional chimichurri has parsley, garlic, red pepper flakes, red wine vinegar, oregano and oil but there are endless variations such as adding cilantro, mint, jalapeño, red chili, lemon juice or shallots.
For the Tri Tip, I sous vide for 4 hours at 130 F.
Directions
Set sous vide to 130 degrees in a water bath.
Season both sides with salt and pepper and place in a Ziploc bag.
Add garlic or any herbs into the bag,, remove all air and seal.
Sous vide for 4 hours.
Dry the beef thoroughly with a paper towel. Brush with some oil and sprinkle salt and pepper. Heat a cast-iron skillet over high heat. Sear until golden brown, about 3-5 minutes per side.
Place on a cutting board and let rest for about 10 minutes before slicing. Serve with chimichurri.
Chimichurri
Ingredients
1/2 - 1 cup parsley, finely chopped
3-4 garlic cloves, minced
2 Tablespoons red wine vinegar (can use lemon juice for substitution)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes ( or red chili or jalapeño, finely chopped)
1/2 cup olive oil
Directions
Chop parsley and garlic and place in a bowl. Add in the remaining ingredients and mix together.
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