Due to its triangular shape, this particular piece of meat has received its name. The tri-tip or mayor's piece comes from the inner area of the rump, it is very short-fibered, finely marbled and particularly tender. The solid fat cover provides the exceptionally tender and juicy taste experience. Since it is quite flat, it is ideal for short roasting.
It got its name mayor piece because this piece used to be reserved for the mayor or other dignitaries.
The Tri-Tip is seared over very high heat in the cast iron pan or on the grill for approx. 1-2 minutes on both sides. It is then left to cook in the oven or the indirect grill zone at a core temperature of approx. 130 °C for 10-15 minutes. Preferably, the core temperature is measured with a meat thermometer, which should be approx. 55 °C to achieve the medium cooking degree. After cooking, season with sea salt and pepper and let rest for 2-4 minutes.
The following ingredients are needed for the chimichurri for about 8 people:
- half cup olive oil
- Juice of half a lime
- 0.5 cup finely chopped parsley
- 3-4 cloves garlic, coarsely to finely chop
- 2 small red chilies, or 1 red chili pepper, seeded and finely chopped (about 1 tablespoon finely chopped chilies).
- 0.75 teaspoon dried oregano
- 1 level teaspoon coarse salt
- pepper, to taste (about 1/2 teaspoon)
Preparation:
Mix all the ingredients in a bowl. Leave to rest for at least 5-10 minutes to allow all the flavors to release into the oil. Ideally, let it rest for more than 2 hours, if time permits.
Chimichurri can also be prepared earlier than necessary and refrigerated for 24 hours if needed.
Chimichurri can be used not only as a delicious steak sauce, but also to baste meat (chicken or steaks) when grilling. We don't use it as a marinade, but instead baste our meat with chimichurri. However, you can use it as a marinade if you wish.
And a few more tips:
- Finely chop the parsley before you start. I usually take a big handful, wash and finely chop it, then measure it. If you do not have enough, take a little more and chop again until you have the right amount.
- If you like the strong garlic flavor, use 4 cloves, if you like milder garlic, start with 2 cloves; mix it all in and let it sit for a few minutes. Then, taste test. If you want more, add more.
- Chimichurri can be adjusted to your taste. Add more salt, more pepper, less or more chili. It's up to you! Fresh red chilies are optional. We use a whole large chili pepper, but you can use half or none. You can also replace it with 1-2 teaspoons of dried red chili flakes.
- Of course, vinegar or lemon juice can also be used. Red wine vinegar is the best vinegar for chimichurri. We do not recommend balsamic or white wine vinegar.