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Perfect Reverse Seared Tri-Tip Steak Recipe with Easy Zesty Chimichurri Sauce

reverse seared tri-tip steak - featured image
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A juicy, tender tri-tip steak cooked using the reverse sear method and topped with a fresh, zesty chimichurri sauce that adds bright, herbaceous flavor.

Ingredients

Scale
  • 2 to 3 lbs tri-tip steak (900 g to 1.4 kg), well-marbled
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp extra virgin olive oil (30 ml)
  • 1 cup fresh parsley, packed (30 g)
  • ½ cup fresh cilantro, packed (15 g)
  • 3 cloves garlic, minced
  • 2 tbsp red wine vinegar (30 ml)
  • 1 tbsp freshly squeezed lemon juice (15 ml)
  • ½ tsp red pepper flakes
  • Salt, to taste (for chimichurri)
  • Freshly ground black pepper, to taste (for chimichurri)

Instructions

  1. Preheat your oven to 225°F (107°C).
  2. Season the tri-tip generously with salt and freshly ground black pepper. Let it sit at room temperature for about 30 minutes.
  3. Place the tri-tip on a wire rack set over a baking sheet to allow air circulation.
  4. Insert a meat thermometer into the thickest part of the tri-tip. Roast in the oven until the internal temperature reaches 115°F (46°C) for medium-rare, about 45-60 minutes. Start checking around 40 minutes.
  5. While the tri-tip is roasting, prepare the chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, olive oil, salt, and black pepper in a food processor or mixing bowl. Pulse or whisk until well combined but still slightly chunky. Adjust seasoning to taste.
  6. Remove the tri-tip from the oven and let it rest for 10 minutes to allow juices to redistribute.
  7. Heat a cast iron skillet over high heat until smoking hot. Add 1 tablespoon of olive oil.
  8. Sear the tri-tip for 1.5 to 2 minutes per side to develop a deep, crusty exterior.
  9. Remove the steak from the pan and let it rest for about 5 minutes.
  10. Slice the tri-tip thinly against the grain.
  11. Serve slices topped with generous spoonfuls of the zesty chimichurri sauce.

Notes

Keep an eye on the meat thermometer during roasting to avoid overcooking. The sear step is fast but crucial for flavor and texture, so ensure the pan is properly preheated. Resting the steak after oven roasting and after searing helps retain juices. Prepare chimichurri ahead and refrigerate for better flavor melding. Slice thinly against the grain for tenderness.

Nutrition

Keywords: tri-tip steak, reverse sear, chimichurri sauce, steak recipe, easy steak dinner, zesty sauce, herb sauce, cast iron steak, medium-rare steak

Find it online: https://tempotaste.com/perfect-reverse-seared-tri-tip-steak-recipe-with-easy-zesty-chimichurri-sauce/