Categories: Steak

Ingredients

• 1 tbsp. sesame seeds
• 1 tbsp. smoked paprika
• 2 tbsp. plus 1/2 cup olive oil
• 2 tsp kosher salt, plus more
• 2 tsp black pepper, plus more
• 2 lb. tri-tip
• 2 garlic cloves, finely grated
• 2 cups finely chopped parsley
• 1/2 cup finely chopped cilantro
• 1/4 cup red wine vinegar
• 1 tbsp. agave nectar

Directions

1. Mix sesame seeds, paprika, 2 tbsp. oil, 2 tsp salt, and 2 tsp pepper in a small bowl to combine. Rub all over steak and let sit at room temp 30 minutes.

2. Meanwhile, prepare a grill for medium-high, indirect heat. Place steak over indirect heat, cover grill, and grill, turning once, until steak reaches 115, 20-30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until 120 for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

3. While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper. Serve steak with chimichurri.

Email to a friend | Print this recipe | Back