Sous Vide Tri Tip with Chimichurri
Chimichurri
- 1 bunch cilantro approx 1 cup
- 1 bunch parsley approx 1 cup
- 3 stems oregano ¼ cup
- ½ tsp of chili flakes fresh Serrano chili
- ¼ vinegar white wine, red wine or white vinegar
- ½ cup water
- ½ olive oil
- ½ salt
Roughly stem and chop herbs and garlic
Place all ingredients, except olive oil, in blender, food processor or container for hand blender
Blend until almost smooth
Add olive oil and pulse
Tri tip
- 3 pounds Tri tip
- Salt and pepper
- 6 cloves garlic
- 3 sprigs rosemary
- 3 sprigs oregano
- Optional few drops of liquid smoke
Turn on sous vide set to:
125 rare
130-135 medium rare
140 meduim
145 meduim well
150+ well done
Season meat generously with salt and pepper
Place in Sous vide bag with remaining ingredients
When Sous vide is hot submerge and let sit for at least 1-4 hours.
Longer times will result in more tender meat, but one hour is sufficient.
Remove meat from Sous vide and bag, and let rest for 5 minutes on paper towels
Pat dry to ensure a better sear
Heat a thick bottomed pan (cast iron skillet) to the point of it almost smoking
Add butter to pan followed immediately by meat
Sear on both sides until browned and crisp
Remove from pan and let sit for 5 minutes on cutting board
Slice and serve