Tri-Tip Steaks with Cilantro Chimichurri Sauce

TRI-TIP STEAKS WITH CILANTRO CHIMICHURRI SAUCE

I mostly disregard food trends. I let the seasons determine what I’m making; however, the recent chimichurri sauce craze would not let me be. Maybe it’s the name. I mean, even if you don’t have a clue what chimichurri sauce is, don’t you want to make it, or at the very least say “chimichurri sauce” three times fast? While the Italians have pesto, and the French have pistou, Argentinians have chimichurri which they mainly love to drizzle over grilled steak. Traditionally made with parsley and oregano, I’ve found that the herb combinations are endless. Use whatever you have on hand. You can’t go wrong.

One of the beauties of this sauce is that it doesn’t have cheese or nuts like pesto, so if you or someone you are cooking for has nut and dairy allergies the chimichurri sauce is every bit as good. And I find myself drizzling it on just about everything I pull out to eat: proscuitto, goat cheese, and arugula sandwiches, tomato and mozzarella slices, hard boiled eggs, avocado, grilled meat and fish, tacos, roasted potatoes, and stirred into quinoa, pasta, or rice salads. This meal brightener will last a few weeks in an air-tight container in your fridge.

FOR THE STEAKS
6 tri-tip steaks, 1-inch thick, approx. 2 lbs.
Coarse salt
Freshly ground black pepper
¼ c olive oil
2 tbsp red wine vinegar
1 tsp garlic powder

FOR THE CHIMICHURRI SAUCE
2 cloves garlic, peeled
1/2 cup parsley and 1/2 cup cilantro, plus a bit of chives and mint
Or, ½ cup parsley and any combination of your favorite herbs: basil, oregano, rosemary, tarragon, chervil
Pinch red pepper flakes
½ tsp coarse salt
1 tbsp red wine vinegar
½ cup Arbequina olive oil or other high quality olive oil

Generously salt and pepper both sides of your steaks. Whisk together olive oil, vinegar, and garlic powder. Combine olive oil mixture and steaks in an airtight bag, or other marinating container. Marinate for at least 1 hour, and up to 24 hours.
In a food processor, mince garlic cloves. Add in parsley, cilantro, chives, and mint, (or any other combination of herbs,) red peppers flakes, salt, and vinegar. Process until herbs are finely chopped. With processor running, drizzle olive oil in through the feed tube. Allow sauce to sit for at least one hour before serving. Sauce can be stored in the fridge for up to a week.
Take steaks out of fridge and stand at room temperature for at least 20 minutes before grilling.
Preheat grill for medium heat. Grill steaks over direct medium heat for about 10-12 minutes for medium rare. Remove steaks from the grill and allow meat to rest at least 5 minutes before thinly slicing against the grain.
Drizzle steaks with chimichurri sauce. Serve and enjoy.

YIELD: Steaks for 6