Entrée: United States – Grilled Sous Vide Tri-Tip with Chimichurri Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 tri-tip roast (about 2 to 3 lbs (900 to 1350 g)) for sous vide
2 tbsp (30 ml) olive oil
Chimichurri sauce:
1 cup (30 g) fresh parsley, chopped
1 / 2 cup (15 g) fresh cilantro, chopped
3 cloves garlic, minced
2 tbsp (30 ml) red wine vinegar
1 / 2 tsp (2.5 ml) red pepper flakes
Salt to taste
Black pepper to taste

Show original ingredient measurements

1 tri-tip roast (about 2 to 3 lbs / 900 to 1350 g) for sous vide
2 tbsp (30 ml) olive oil
Chimichurri sauce:
1 cup (30 g) fresh parsley, chopped
1 / 2 cup (15 g) fresh cilantro, chopped
3 cloves garlic, minced
2 tbsp (30 ml) red wine vinegar
1 / 2 tsp red pepper flakes
Salt to taste
Black pepper to taste

Instructions

1. **Prepare the Chimichurri Sauce:**
   - In a food processor, combine one cup of fresh parsley, a handful of fresh cilantro, two cloves of garlic, one tablespoon of red wine vinegar, and a pinch of red pepper flakes. Season with salt and pepper, then gradually add olive oil until the mixture reaches your desired consistency. Blend until smooth and set aside.

2. **Grill the Tri-Tip:**
   - After cooking the tri-tip sous vide, remove it from the bag and pat it dry with paper towels. Preheat your grill to high heat. Brush the tri-tip with olive oil, then sear it on the grill for about 2-3 minutes per side until you achieve a nice crust. Allow the meat to rest for a few minutes, then slice against the grain and serve with the chimichurri sauce.