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
10 minutes
Cook Time
30 minutes
Serves
4
Skill Level
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.
