Roasted Cape Grim tri-tip with coriander chimichurri

Roasted Cape Grim Tri-Tip with coriander chimichurri

 

Serves: 2

Cut from the bottom of the sirloin, tri-tip is one of the tastiest and most undervalued cuts. Don't be put off by its triangular shape — it's simple to cook and when roasted or barbecued I think it eats even better than a steak. Just be sure to look carefully for the grain and slice at right angles to it.

Ingredients

Blue Triangle 500g Cape Grim beef tri-tip (ask your butcher for it)
Blue Triangle Salt, to season
Blue Triangle 2 tsp olive oil
Blue Triangle Coriander chimichurri (makes extra)
Blue Triangle 1 cup loosely packed parsley leaves
Blue Triangle 2 whole coriander plants (roots, stems and leaves), washed
Blue Triangle 3 cloves garlic, minced
Blue Triangle ½ small brown onion, finely minced
Blue Triangle ½ cup olive oil
Blue Triangle ¼ cup white wine vinegar
Blue Triangle ½ tsp salt
Blue Triangle ¼ tsp ground black pepper
Blue Triangle ½ tsp chilli flakes
Blue Triangle ½ tsp dried oregano
Blue Triangle a pinch of sugar

 

Method

  1. For the coriander chimichurri, very finely shred the parsley and coriander and combine with the remaining ingredients. Set aside for at least one hour before serving at room temperature.
  2. Heat your oven to 200C. Season the beef well and heat the oil in an ovenproof frying pan until very hot. Sear the beef for about five minutes until browned on all sides and transfer to the oven for 10 minutes for medium-rare (if you have a larger tri-tip, roast for 10 minutes for the first 500g plus five minutes for every additional 250g). Remove the meat from the pan and rest for five minutes.
  3. Carve into thick slices against the grain and serve with the coriander chimichurri.
Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Thanks again and keep up the great work :)

Samantha, St Ives, NSW

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