How do we cook the Perfect Tri-Tip Steak and achieve the most tender of steaks every time and never fail? You know you like your steak cooked medium-rare but can’t seem to get a handle on cooking it correctly. What would you do? If you have never tried a technique called sous vide maybe it’s time to look into it!

WHAT IS SOUS VIDE COOKING?

Sous vide cooking involves placing your seasoned steak into a vacuum-sealed cooking bag or zip-lock bag and cooking it in a temperature-controlled pot/container of water at your desired temperature so your meat cooks at a consistent temperature and does not overcook. I decided to cook my tri-tip for 6 hours at a temperature of 132°. I placed my special chimichurri sauce into a ripping hot cast iron bowl/plate to enhance our steak meal. You could smell the chimichurri a mile away. It is wonderfully fragrant and tasty! If you are going for an Argentine Vibe, you need to cook your steak over a mesquite/charcoal grill to add some smokiness to that tri-tip. See more info on using a sous vide here!

The required amount of time a steak needs to become tender using the sous vide can be anywhere from 2 to 48 hours depending on the kind of steak or roast you are cooking. Cuts such as pork shoulder or chuck roast would take the longest because of the tendons and tough muscle fibers that need to break down.

Let me know your results and questions that you may have when using a sous vide and as always, thanks for Spending Time in My Kitchen!

Tri-tip Steak with Chimichurri Sauce

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Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Sous vide tri-tip 6 hours cooking time

Ingredients

1 tri-tip steak (usually 1 1/2 to 2 1/2 lbs)
2 sprigs 2 Rosemary
2 sprigs 2 Thyme
6 Cloves 6 Garlic, minced
1/4 cup 1/4 Soy sauce
Salt and pepper
Chimichurri Sauce
2 cup 2 Coarsely chopped Italian parsley, fresh
1/4 cup 1/4 Coarsely chopped Oregano, fresh
1/2 cup 1/2 Garlic, minced
2 Tbl 2 Crushed red pepper flakes
1/2 cup 1/2 Red wine vinegar
1 cup 1 Extra virgin olive oil
Salt and pepper to taste

Directions

Trim the tri-tip steak of large pieces of fat and all outside membrane and put it into a vacuum bag with rosemary, thyme, soy sauce, salt, and pepper.
Seal the vacuum bag, and clip the bag to the large container of water. Set sous vide for 6 hours at 132 °
Take the steak out of the bag after cooking for 6 hours, and pat dry completely.
Season the steak with olive oil, salt, and pepper.
Place the tri-tip on your charcoal grill, or a hot cast iron pan if you don’t have a grill.
Sear on each side until you get the caramelization you are looking for. (It should only be a couple of minutes on each side) We do not want to overcook after getting the perfect internal temperature from the sous vide.
Cover your steak with foil and let the steak rest for 10 minutes to redistribute all those flavorful steak juices.
Slice your steak on the bias and against the grain to achieve perfect tenderness.
Top off your steak with the chimichurri and you are ready to enjoy that perfect steak!!
Preparation of Chimichurri
Add parsley, vinegar, garlic, oregano, and red pepper into a bowl Stir well to combine.
Slowly whisk oil into the bowl with the rest of the ingredients..
Salt and pepper to taste. Enjoy!!

Notes

If you do not have a vacuum sealer, use an appropriate size zip lock bag and slowly lower it into water. The bag will be free of air. Just zip it closed before submerging it.
When serving the chimichurri sauce, heat a small cast iron plate/bowl till it is very hot. Add the sauce and the fragrant aroma will fill up the room!