prep time 10
cooks in 30
serves 4
skill level Easy

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.

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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

1

Mix together the rub ingredients in a small bowl and generously season the beef. You’ll need about 2 tsbp 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 50C.

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.

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