grilled tri-tip with chimichurri sauce + marinading meat

It’s been busy around here lately. Quite busy. I start classes tomorrow and I’m balancing a few exciting new commitments. More on that later. But I took a break from all that to make this dinner. Definitely worth it.

Grilled tri-tip + Chimichurri sauce
This sauce has Argentinean roots and works well with any type of red meat, chicken, pork, or white fish. What I love about it is you can use a cheaper cut of meat but the sauce overcomes any lack of taste.

1 pound tri-tip steak (marinated at room temp for up to two hours in 1/2 cup olive oil, salt, pepper, and juice of 1/2 lemon)
Grill on medium heat until cooked to desired done-ness. Read more about done-ness here.

I threw this marinade together at the last minute. The most critical part of any marinade for meat is having an acidic base. The acid will tenderize the muscle tissue and increase it’s ability to keep in moisture. Perfect for rather dry and tough meats such as tri-tip.

Chimichurri sauce
3 garlic cloves
1 shallot
2 cups fresh parsley
2 t fresh cilantro
1/3 cup basil
1/2 cup olive oil
1/2 cup red wine vinegar
juice of 1/2 lemon
salt + pepper to taste

In a small food processor or blender combine garlic and shallot. Mix until chopped. Add remaining ingredients and blend until herbs are just chopped. Let set for 1 hour in the fridge before serving. Best served at room temperature.

Served with grilled veggies, black beans, + coconut wild rice.

Settling into new routines this week. Wish me luck!



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