Peppered Tri-Tip Roast with Chimichurri Sauce
Diane Rossen Worthington

 

Peppered Tri-Tip Roast with Chimichurri Sauce

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Roasting beef and much more

Molly Stevens is obsessed. An author who leaves no stone unturned when it comes to explaining her subject, Stevens could have titled her book "Mastering the Art of Roasting," because that is exactly what she has done. If you are not a meat lover, "All About Roasting" (W.W. Norton, 2011) also covers fruit, vegetables, poultry and seafood. The tome is full of sidebars on key topics such as doneness temperature for roasts; basic roasting methods; low-, moderate- and high-heat tips; why meat and poultry need to rest; and many more facts and suggestions that will make you a master in this ancient culinary art.

As you will see in this seriously simple recipe, Stevens explains what you should be looking for every step along the way -- and if you follow the instructions, you are sure to have a great result. Whether she's explaining how to trim the meat or how to crack whole black peppercorns, you feel as if you have a very skilled friend in the kitchen with you.

Roasted beef with the famed Argentine chimichurri sauce is a classic combination. The sauce in this recipe is one I have served for years, and I have learned to temper the amount of garlic depending upon my guests. (Note: chimichurri is excellent with other meats or chicken.) I like to slice the beef, arrange it on a platter and spoon over the sauce.

To drink? A big Malbec, of course!

Peppered Tri-Tip Roast with Chimichurri Sauce

Adapted from "All About Roasting: A New Approach to a Classic Art," by Molly Stevens

6 to 10 medium garlic cloves, depending upon your taste

1 medium bunch Italian parsley, stems removed

3/4 cup olive oil

1/4 cup white balsamic vinegar or white wine vinegar

1/4 cup water or chicken stock

3/4 teaspoon dried oregano

3/4 teaspoon dried basil

1/4 teaspoon crushed hot pepper flakes, or to taste

Salt and freshly ground black pepper to taste

One 1 1/2- to 2-pound tri-tip roast

1 1/2 teaspoons freshly cracked black pepper

3/4 teaspoon kosher salt

1. To make the chimichurri sauce: In a food processor puree the garlic. Add the parsley and process until finely chopped. Add the oil, vinegar, water and seasonings, and process. Taste for seasoning. It should be very flavorful and spicy. Adjust if necessary. Set aside

2. Trim and season the beef. If there's a layer of heavy connective tissue on the roast, trim it off with a sharp knife (many butchers will have already removed this). Avoid removing too much external fat, as a little fat will baste the meat as it roasts, keeping it flavorful and juicy. If the surface feels wet, pat it dry with paper towels. Season the meat all over with the pepper and salt, rubbing so that all the seasonings adhere. Let the meat sit, uncovered, at room temperature for 1 to 2 hours before roasting. If seasoning it further ahead than that, cover it loosely with plastic wrap and refrigerate for up to 24 hours.

3. Heat the oven. Position a rack near the center of the oven and heat to 400 F (375 F convection).

4. Roast the meat. In a shallow roasting pan with a flat rack, place the tri-tip fat side up on the rack and roast until the internal temperature of the thickest part of the roast, measured with an instant-read thermometer, reaches 120 degrees for rare, 125 to 130 degrees for medium-rare, 135 degrees for medium. Start checking after about 25 minutes; medium-rare (my preference) will take 30 to 35 minutes.

5. Rest. Transfer the roast to a carving board, preferably with a trough and let it rest for about 10 minutes. Expect the temperature to rise about 7 degrees as the meat rests.

6. Carve and serve. Carve across the grain into thin slices and serve with chimichurri, if desired.

Roast Beef Recipe, Argentinian

 

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Peppered Tri-Tip Roast with Chimichurri Sauce

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