Grilled Tri-Tip Steak with Chimichurri Sauce

Recipe by: Roche Bros

Cooking a delicious steak is really quite simple, adding flavorful finishes, like a fresh chimichurri sauce completes a grilled masterpiece.

Directions

Remove steak from fridge to allow to come to room temperature. Rub steak with reserve 1 tablespoon oil, 1/2 teaspoon sale and 1/2 teaspoon black pepper; let stand 30 minutes.
Reserve 1 tablespoon oil. In blender or food processor with knife blade attached, purée oil, garlic, onions, cilantro, parsley, vinegar, ¾ teaspoon salt, ½ teaspoon black pepper, oregano and cayenne. Makes about 1 cup sauce.
Prepare outdoor grill for direct grilling over high heat. Place steak on hot grill rack and cook your tri-tip on the grill fat side down and let cook for about 5 minutes, or until you see a dark brown crust develop, then flip and allow to cook for another 5 minutes, until both sides are crusted and brown.
Remove from direct heat and continue cooking on indirect heat for about 20 minutes or until your steaks reach desired doneness. For medium rare cook to 130º and allow to stand for 10 minutes before slicing.
Slice steak across the grain and serve with chimicurri sauce.