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.
10 minutes
30 minutes
4
Easy
Ingredients
- 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
Instructions
- 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.
- Place the beef on a cast iron tray and slide into the oven (your oven should be medium-hot).
- Turn the beef regularly to build up a good crust and then remove from the oven when the internal temp hits 50°C.
- Remove the beef from the tray and set aside to rest.
- Coarsely chop the chimichurri ingredients and place in a serving bowl.
- Slice the beef against the grain and serve along with the chimichurri.