Free delivery on orders over £100

Santa Maria Style Beef with Chimichurri

The traditional cut for this dish is a ‘tri-tip’, a small section of sirloin almost exclusively used in the Central Coast regions of California, where they season it generously and cook it over red-oak. A wood oven replicates this very well and the hit of wood-smoke from the logs adds a huge depth of flavour so the DeliVita is perfect. Use oak if you can get hold of it. Recipe provided by Jon Finch.

Prep Time
Prep Time

10 minutes

Cooks In
Cooks In

30 minutes



Skill Level
Skill Level



  • 1kg beef tri-tip – or use a rump
  • For the rub:
  • 2 tbsp Maldon salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Onion Powder
  • 1 tsp Celery Salt
  • 1 tsp Garlic Powder
  • For the chimichurri:
  • 4–5 anchovies in oil from a jar
  • 1 small handful of capers, drained
  • 1 clove garlic, peeled
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • juice of 1 lemon
  • big bunch of parsley, roughly chopped
  • big bunch of basil, roughly chopped
  • 100ml olive oil
  • freshly ground black pepper


  1. Mix together the rub ingredients in a small bowl and generously season the beef. You’ll need about 2 tbsp of rub per 1kg of meat as a rule of thumb.
  2. Place the beef on a cast iron tray and slide into the oven (your oven should be medium-hot).
  3. Turn the beef regularly to build up a good crust and then remove from the oven when the internal temp hits 50°C.
  4. Remove the beef from the tray and set aside to rest.
  5. Coarsely chop the chimichurri ingredients and place in a serving bowl.
  6. Slice the beef against the grain and serve along with the chimichurri.