SCORED TRI-TIP & CHIMICHURRI

SCORED TRI-TIP & CHIMICHURRI

Score the fat of the tri-tip and salt it, leave it in your refrigerator for 1 hour but preferably overnight. This allows the tri-tip to be seasoned all the way through. Cook tri-tip on top of a cedar plank to add some smoke flavor. Once the tri-tip reaches 110 internal temperature, let it hang out while the coals get nice and hot. Sear for about 2 min or until it reaches 125 internal temperature. Let rest for 10 min before slicing. Serve on top of a crispy slice of bread and add chimichurri. 

This you will never forget.

Chef Miguel Raya

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