Carrie Minns: Grilled Tri-Tip Steak with Chimichurri Sauce
Grilled Tri-Tip Steaks with Chimichurri Sauce
For the steaks:
For the chimichurri sauce:
In a food processor, mince garlic cloves. Add in parsley and basil, (or cilantro, chives, and mint, or any other combination of herbs,) red peppers flakes, salt and vinegar. Process until herbs are finely chopped. With processor running, drizzle olive oil in through the feed tube. Allow sauce to sit for at least one hour before serving. Sauce can be stored in the fridge for up to a week.
Take steaks out of fridge and stand at room temperature for at least 20 minutes before grilling.
Drizzle steaks with chimichurri sauce. Serve and enjoy.
Yield: 6 servings