This week has been long and I am ready for the weekend! Finally, it’s Friday! This weekend should be a good one too – St. Paddy’s Day AND Selection Sunday on the same day?! Guess I’ll be filling out my bracket with a big cup of Green…tea. Turns out St. Patrick’s Day is considerably less exciting when you are pregnant and can’t drink! Oh well, I’ll make up for my lack of green beer with lots of green baked goods. Fair trade…right??
If you aren’t totally into corned beef and cabbage, this is a yummy alternative that will still get you in the spirit to celebrate. I mean, do you see how bright green that chimichurri is?? No one will be pinching you during this meal!
It’s been warming up here in northern California, and we’ve been taking full advantage of the warmer evenings and extra hour of daylight by BBQing as much as we can. Tri tip is one of those classic bbqing meats. Well… I know that now. But would you believe that I had never even heard of trip tip until I came to school in California?!? Apparently, it is a very California “thing” because as soon as I got here it was pretty much the only thing on the menu at every bar-b-que. If you didn’t have tri tip, you were in trouble. And now I can see why. It’s a perfect meat to grill.
Especially if you give it a little rub. A little spice rub, that is. A dry rub on tri tip works WAY better than a marinade, plus you can leave it on anywhere from 5 minutes to 1 hour, so it’s a super go-with-the-flow preparation. *Note: the rub recipe featured here makes more than you will need for one tri tip, but it keeps well in a sealed container in the pantry.
While you are grilling the steak (or in my case, while your husband is outside grilling!) you can make the chimichurri. A chimmichuri is a blend of herbs, oil, and whatever else you fancy. This spicy version contains garlic, serrano pepper, and red wine vinegar. It goes wonderfully with the steak and not too spicy rub. If you want to, you can make the chimichurri ahead of time, as much as a day or two, to let the flavors blend. Just be careful because if it’s in your fridge you’ll want to slather it on sandwiches, dunk veggies in it, and whisk it into eggs, among other things! Did I mention you should probably make a double batch??
After the steak is grilled and rested, slice it against the grain and douse with chimichurri. Don’t forget to have some extra on the table for dipping! If you’re eating it on Sunday it would go great with a big green salad and some grilled asparagus. Throw in a green beer, green tea, or drop some food coloring in your milk and you’ve got a meal St. Patrick would envy!
Recipe: Spice Rubbed Tri Tip with Spicy Chimmichurri
- 3-4 lb tri tip
- For Spice Rub:
- 2 T paprika
- 2 T salt
- 1 T brown sugar
- 2 t black pepper
- 1 t chili powder
- 1 t onion powder
- 1 t garlic powder
- 1/2 t nutmeg
- For chimichurri
- 3 cups loosely packed parsley
- 3 cups loosely packed cilantro
- 1 serrano pepper (*note: serrano peppers are spicy! Remove seeds and ribs if you want it less spicy)
- 3 cloves garlic
- 1/2 cup extra virgin olive oil
- 2 T red wine vinegar
- 1 t lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- To prepare chimichurri, combine all ingredients in a blender and blend until well combined. Set aside.
- Remove tri tip 1 hour before you are going to be grilling to bring to room temperature.
- Mix all rub ingredients together. Rub generously over meat. Let sit 5-60 minutes.
- Sear tri tip over direct heat until grill marks form, about 10 minutes per side. Move to indirect heat and grill 20-30 minutes, until temperature reaches 130 degrees. Remove and let rest 15 minutes before slicing. Serve with chimichurri.