Tri tip with chimichurri

[gtsum]

Tri tip is about impossible to source here on the right coast so I ordered one from crowd cow to see how they were (grass raised, grain finished)

Looked good to me, albeit a bit on the small side

Had planned on having this with dinner after partaking in a cheaper cab to get primed...thought I was smart for once and left it in the cooler...after first bite of dinner I knew I should of opened this

This was the sacrificial first bottle...it was not good at the beginning, opened a bit and was actually kind of ok by the end)...$10 Chilean wine...just reinforced my preference for a $20 California cab minimum

Of course several of these got in the way also

Cooked at 230 until 115IT and then seared for a few minutes. Oak ridge Santa Maria with a little kosher salt...It was 130 when I sliced it

My chimichurri sauce

Plate with grilled asparagus and new taters with green beans and bacon

Inspiration for the tri tip was from my man Malcolm Reed...this was one of the best meals I’ve had in some time...I should of opened the Silver Oak.

Thanks for looking!




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[LYU370]

Looks good. Love a good chimichurri.

 

[Stingerhook]

That is one fine looking plate.

 

[Norm]

Nice!

 

[drunkenmeatfist]

Used the Francis Mallmann recipe to make my first chimichurri the other day. Awesome stuff. That tri tip looks great

 

[jermoQ]

Pretty nice looking meal! Chimichurri is wonderful. Throw in some steak and you will eat wonderful...just remember to brush the garlic off your breath later

 

[JJJBBQ]

You needed that Napa cab with the tri tip! Clearly must have tasted incredible to pair with the Silver Oak...

 

[LYU370]

Make your chimmi a few days ahead of time. So much better when all the flavors blend together. And it'll last a couple of weeks in the fridge.

 

[Rocky Branch BBQ]

Can't say I've tried a tritip but that's fixin to change some n.

 

[Smoke on Badger Mountain]

Looks and sounds fantastic!

 

[Titch]

Looks stunning mate

 

[guero_gordo]

I was gifted a bottle of that '14 SO for a work anniversary. I'll have to make something worthy to go with it

 

[Big George's BBQ]

That there is good eats

 

[Springram]

The Silver Oak is great wine for sure. Also a great cook!

 

[gtsum]

Thanks all! It had been awhile since I’ve had a tritip as they just aren’t around here in Virginia. This one I got from crowd cow (sourced from a farm in PA), was fantastic.

Any of you all do crowd cow?


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[gtsum]

Make your chimmi a few days ahead of time. So much better when all the flavors blend together. And it'll last a couple of weeks in the fridge.

I certainly will do that next time


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[Mike in Roseville]

Nice looking tri tip!

 

[Mikhail]

Beautiful.

If you want good value at the $10 range, go Spanish, Italian or French. Better food wines, anyway.

 

[jdtTX]

looks good. chimichurri gets made around here at least once a week. my go to around $10 is usually a GSM