Tri Tip Steaks With Chimichurri And Garlic Aioli Recipes
TRI-TIP STEAKS WITH CHIMICHURRI AND GARLIC AIOLI
Tri-tip sirloin, also known as sirloin triangle, is an incredibly flavorful cut of meat. Other cuts of beef, such as sirloin steaks and New York strip, would work just as well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Arrange steaks in a single layer in a shallow nonreactive dish. Whisk together remaining ingredients, and pour over steaks. Cover, and marinate in the refrigerator, flipping occasionally, for at least 6 hours (or up to 2 days).
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Transfer steaks to plates, and pat dry; reserve marinade. Season steaks generously with salt and pepper. Cook over direct heat (the hotter part of the grill) until browned and caramelized, about 4 minutes per side, then move to indirect heat (the cooler part of the grill) and continue cooking until a meat thermometer registers 135 degrees for medium-rare, about 5 minutes more. Transfer to a platter, cover, and let rest, 10 to 15 minutes.
- Bring marinade to a boil in a saucepan; let boil 5 minutes. Pour over steaks, or serve on the side. Season steaks with salt and pepper. Serve with chimichurri and aioli, and garnish with bay leaves, fresh chiles, oregano, and bell pepper.
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