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Beef Tri-Tip with Chimichurri and Shishito Peppers
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Beef Tri-Tip with Chimichurri and Shishito Pepper

A flavorful summertime dish to wow your guests. Marinate the meat and make the Chimichurri sauce earlier in the day. Grill the meat and peppers while chatting with your guests over a glass of Malbec.
Course Main Course, Main Dishes and Wine Pairings, Sauce, Side Dish
Cuisine American
Keyword Beef Tri-Tip with Chimichurri and Shishito Peppers
Servings 6
Author Jane, adapted from"Lush Life," Valerie Rice

Ingredients

Beef Tri-Tip

  • 2¼ lbs. beef tri-tip, trimmed but leave one side with fat
  • 1/2 cup fresh orange juice
  • 1/4 cup low sodium Tamari soy sauce
  • 1/4 cup extra virgin olive oil
  • 1 medium white onion, sliced
  • 4 medium garlic cloves, smashed
  • 1/2 teaspoon dried Aleppo pepper flakes

Shishito Peppers

  • 12 oz. Shishito peppers
  • 1-2 tablespoons olive oil
  • flaky sea salt
  • orange slices, optional

Chimichurri Sauce

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup cilantro leaves, finely chopped
  • 1/4 cup Italian parsley leaves, finely chopped
  • 1/4 cup sherry vinegar
  • 2 green onions, white and light green part only, finely chopped
  • 2 medium garlic cloves, minced
  • 2 tablespoons fresh oregano, finely chopped
  • 1 teaspoon flaky sea salt
  • 1/2 teaspoon dried Aleppo pepper flakes

Instructions

For the Beef

  • In a large resealable plastic bag add the tri-tip, orange juice, soy sauce, olive oil, onion slices, garlic cloves, and Aleppo pepper flakes. Refrigerate for at least 4 hours or up to overnight, turn the bag half way through the marinating time.
  • Remove the tri-tip from the refrigerator 30 minutes before grilling. Pat the beef dry with paper towels and season it with salt and pepper.
  • Prepare the grill with a direct and indirect heating source. When the grill is ready, place the beef on the direct heat side, searing the fat side for 2-3 minutes. Turn the beef over and move it to the indirect heat side. Cover the grill and cook until an instant-read thermometer inserted into the center of the meat registers 120° F for rare or 130° for medium-rare. Turning the meat occasionally, total time about 20-25 minutes. Transfer the meat to a cutting board and let it rest for 15 minutes covered with foil before slicing.

For the Shishito Peppers

  • While the meat is resting. Place the peppers in a large shallow bowl and lightly coat them with olive oil. Using a stir-fry grill basket or a cast-iron pan(heated on the grill before adding the peppers) dump the peppers into the basket or pan and sauté them until blistering and charred, stirring occasionally, for about 5 minutes. Transfer back to the bowl and add sea salt flakes.

For the Chimichurri Sauce

  • Mix together in a medium bowl; extra-virgin olive oil, cilantro, parsley, sherry vinegar, green onions, garlic, oregano, sea salt flakes, and Aleppo pepper flakes. Can be made one day before serving, refrigerate and stir before serving.