Are you craving a juicy, flavorful steak that’s sure to impress? You can look no further than our tri-tip recipe. This underrated cut of meat packs a punch of flavor when cooked low and slow. The cut is usually very well marbled with delicious fat that will melt in your mouth when cooked right. Paired with our homemade chimichurri sauce, it’s a match made in culinary heaven.
Live Fire Tritip
Course: MainCuisine: CarnivoreDifficulty: Medium4
20
minutes50-60
minutes300
kcalThis underrated cut of meat packs a punch of flavor when cooked low and slow.
Ingredients
1 Whole Tri-tip Roast
4 tbsp Coarse Black Pepper
2 tbsp Kosher salt
- Fresh Chimichurri
1 bunch Cilantro
4-6 cloves of garlic finely minced
one half shallot
2 tsp red pepper flakes/1 fresh red chili
Half cup olive oil
2-3 tbsp Red Wine Vinegar
Juice from 1 lime
Heavy pinch of flakey sea salt to taste
Directions for chimichurri
Fresh Chimichurri with cilantro. Finely chop 1 bunch of Cilantro leaves, the shallot and garlic cloves. Place all dry ingredients in a bowl. Start by adding ½ of your olive oil until you get the consistency you want. You may end up using more than a ½ cup. Add the splash of Red Wine Vinegar to round out the flavors as well as ½ of a lime.
- How to cook your tri-tip
Over the live fire, place tri-tip with the fat cap towards the heat. Try to maintain an even medium heat. (Find my fire management book on Amazon). When the meat side of the roast is warm, flip the roast over the heat. Allow to cook until 130 degrees in the center of the meat. Remove and wrap in foil to rest for 15 minutes. Carve and serve with the delicious chimichurri in this recipe.
Flip the tri-tip when the meat side becomes warm to the touch 
