Grilled Tri-Tip with Chimichurri
Courtesy of BGETeamGreen Member Maciek Zurawski aka Grillin_with_dad
Ingredients
- 1 beef tri-tip
- french bread
- 2 tablespoons (30 ml) butter
- 1/2 cups (120 ml) chopped parsley
- 1/4 cups (60 ml) avocado oil
- 2 tablespoons (30 ml) red wine vinegar
- salt and pepper to taste
- 3 cloves garlic, minced
- 2 teaspoons (10 ml) crushed red pepper
- big green egg classic steakhouse seasoning
Instructions
Step 1
For the chimichurri, combine the parsley, oil, garlic, red wine vinegar, salt, pepper, garlic, crushed red pepper and mix. Add more oil until you achieve your desired consistency.
Step 2
Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 500°F/260°C.
Step 3
Season the tri-tip with Classic Steakhouse Seasoning or your favorite beef rub and sear 2 minutes per side, turning 4 times. After the outside develops a nice crust, move the tri-tip to the indirect side of the EGG and cook until the internal temperature is 125°F/51°C for medium-rare. Remove from the EGG and let rest 10-15 minutes before slicing.
Step 4
While the beef is resting, slice the French bread into 1 inch (3 cm) thick slices, butter one side and grill on the direct side of the EGG for 15-30 seconds, until nicely browned. Remove the toasted bread from the EGG.
Step 5
Slice the tri-tip against the grain, put a few slices on the toasted bread and top with the fresh chimichurri. Serve and enjoy!
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