The Lone Ranger: A 4th of July Feast
Grilled Tri-tip with Chimichurri
If you don’t have access to a grill, this is an amazing way to acquire a similar flavor profile… not to mention it is doable in the winter months, as well as in the summer ones. This recipe will help you create a really tender, delicious, juicy tri-tip every time!
Preheat the oven to 375 degrees. Heat a grill pan to medium high on the cooktop.
Create your spice mixture by combining the garlic powder, salt, black pepper and paprika in a small bowl. Coat the meat in your spice mixture and drizzle with olive oil. Place the tri-tip on the hot grill pan and sear for 2 minutes until one of the sides has criss crossed grill marks.
Flip the meat on the grill pan and transfer it to the oven. Bake for 20 minutes.
Remove the pan from the oven and flip the tri-tip. Arrange the scallions next to the meat and drizzle them with olive oil. Return the grill pan to the oven and cook for another 10 minutes.
Take the meat out and test for doneness. If you want a medium rare steak, cook until the meat has an internal temperature of 120 degrees. If you want your steak closer to medium, cook until it is a temperature of 125 degrees. Take the meat off of the grill pan and let it sit for at least 10 minutes before slicing.
While the tri-tip is resting, put the grill pan back on the cooktop and turn the heat to high. Arrange the tomatoes cut side down and grill unill there is a char on the tomatoes.
Place all of the ingredients for the Chimichurri in a blender and blend until all of the ingredients are well combined, but not until it is perfectly smooth, the texture is nice in the sauce. Add any additional salt to taste.
Slice the tri tip and serve with the scallions and tomatoes (and of course, your skillet cornbread).
- 1 ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2-3 lb tri tip
- 2 tablespoons olive oil
- 10 scallions, washed and trimmed
- 10 small to medium sized tomatoes, tops removed
- Meat thermometer
- Grill pan
- 2 cups parsley, no stems
- 3/4 teaspoon salt
- ½ cup water
- 3 cloves of garlic
- 1 teaspoon chili flakes
- ½ cup oregano leaves, fresh
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil