Spice Rubbed Tri Tip with Spicy Chimmichurri

Hi friends!

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!
Enjoy!

Recipe: Spice Rubbed Tri Tip with Spicy Chimmichurri

Ingredients

  • 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

Instructions

  1. To prepare chimichurri, combine all ingredients in a blender and blend until well combined. Set aside.
  2. Remove tri tip 1 hour before you are going to be grilling to bring to room temperature.
  3. Mix all rub ingredients together. Rub generously over meat. Let sit 5-60 minutes.
  4. 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.

Steak and Egg Salad

Happy Monday! Hope you all had a great weekend and are having a wonderful start to your week!

Last week my husband came home from work with a surprise gift for me…farm fresh eggs. Some girls like flowers…candy… jewelry…not me, the way to my heart is through right off the farm eggs. Ok, ok, i wouldn’t say no to the flowers, candy, and jewelry either. ;)

Even thought it was nearly 7pm, I knew we had to use these eggs for dinner.

Fried eggs on salads isn’t a new thing, but I think the really specula thing about this salad is how all the flavors work so well together. The bitter arugula, the luscious egg yolk, the charred steak, and the acidic dressing all combine for a flavor bomb of a salad that is very much a main course.

The lemony, slightly sweet dressing would be great on an arugula salad alone, but when it gets mixed in with the egg yolk it creates a hollandaise-like effect that is absolutely perfect. For a meatless dish, you can easily serve this up without the steak, but if you want to convince your oh-so-carnivorous husband that this salad really will fill him up for dinner, I suggest going with the steak :)

Give this light, quick, flavorful, loo-it-is-still-summer! salad a shot for dinner tonight!

Enjoy!

Steak and Egg Salad
Author: 
 
Serves 4
Ingredients
  • 1 bag pre-washed arugula
  • ½ red onion, sliced thin
  • 4 eggs (preferably farm fresh!)
  • ¼ C extra virgin olive oil
  • juice of 1 lemon
  • 2 tablespoons honey
  • ½ teaspoon each salt and pepper
  • 16 oz steak (I suggest top sirloin)
Instructions
  1. Season steak with salt and pepper
  2. Preheat a cast iron skillet over medium high heat. Add 1 tablespoon canola oil. Place steak in pan and cook undisturbed, about 4-5 minutes per side. Remove and let sit until salad is prepared.
  3. Whisk oil, honey,lemon juice, and salt & pepper. Add arugula and toss. Add red onion and toss to combine.
  4. Heat small skillet over medium high heat. Add 1 teaspoon oil. Crack egg in pan. Cook until white is set, about 1-2 minutes. Flip gently. Cook 15 seconds more for a perfect, runny, yolk.
  5. Divide arugula between plates, top with egg and steak. Serve with toast.

 

Faux Pho

Hi!

I just made this last night and literally could not wait to post it for you guys!

I think there must be two kind of people when it comes to Pho (pronounced fuh, rhymes with duh); those who LOVE it, and those who have never tried it. I am convinced that to try it is to love it. I mean, how could you not? It is filled with so many wonderful things: silky noodles, tender beef, crunchy sprouts, spicy chilies, fresh basil, and the most flavorful broth in the world! Pho broth is something I always thought was better left to the professionals, which is why I had never attempted this famous Vietnamese dish at home, but when I saw a “Faux pho” recipe as I was going through a stack of old Bon Appetite magazines, I thought, “I can do this!” and decided to give it a try.

The reason this is “Faux” Pho is because you don’t cook the broth from scratch, you use beef stack and add in lots of intense flavors like ginger, garlic, cinnamon, and star anise, to recreate the day long simmering broth from your favorite pho restaurant. Now, if I’m being honest, I thought it was….fantastic! I’ll admit I didn’t achieve quite the depth of flavor that my local pho joint does, but it was pretty darn good.

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