If you haven’t tried chimichurri with beef, you should definitely give it a try!
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, shallots, etc.
For the Tri Tip, I sous vide for 4 hours at 130 F.
Set sous vide to 130 degrees in a water bath.
Season both sides with salt and pepper and place in a ziplock bag. Add garlic or any herbs into the bag.
Add the bag to the water bath using the water immersion method to remove all air. Sous vide for 2-4 hours.
Dry beef thoroughly with a paper towel. Brush with some oil and sprinkle salt and pepper.
Heat a cast-iron skillet over or 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.
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
chop parsley and garlic and place in a bowl. Add in remaining ingredients and mix together.