Chimichurri Tri-tip Recipe
Open faced tri-tip steak, provolone, cilantro chimichurri, giardiniera, horseradish, sourdough baguette, side salad
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Ingredients
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Main Ingredients
Chimichurri Sauce
Side Salad
Method
Chimichurri Sauce Preparation
- 1
Blend the Chimichurri Ingredients
In a blender or food processor, combine the fresh cilantro, parsley, garlic cloves, red wine vinegar, olive oil, crushed red pepper flakes, salt, and black pepper. Blend until well combined but still slightly chunky. Set aside.
Tri-Tip Steak Preparation
- 2
Season the Tri-Tip
Rub the tri-tip steak with salt and black pepper on all sides. Let it rest at room temperature for about 30 minutes.
- 3
Cook the Tri-Tip
Preheat your grill or oven to 425°F (220°C). Grill the tri-tip for about 12-15 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy.
- 4
Rest the Steak
Remove the tri-tip from the grill and let it rest for at least 10 minutes before slicing against the grain.
Assembly
- 5
Prepare the Baguette
Slice the sourdough baguette in half lengthwise and toast lightly if desired.
- 6
Assemble the Open-Faced Sandwich
Layer the sliced tri-tip on the bottom half of the toasted baguette, add slices of provolone cheese on top, and drizzle generously with chimichurri sauce. Top with giardiniera and a dollop of horseradish.
Side Salad Preparation
- 7
Prepare the Salad
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber.
- 8
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad and toss gently to combine.