Recipes

Grilled Asian Steak with Cilantro Basil Chimichurri

Beef, Grill |
Prep Time: 20 minutes          Cook Time: 40 minutes
  
Servings
-10 servings
Ingredients
  • 2 1/2 – 4 lbs tri-tip roast (also known as triangle steak or bottom sirloin cut)*
Asian Chimichurri
  • 1 1/2 cups fresh cilantro leaves and stems, packed
  • 1/2 cup fresh basil leaves, packed
  • 1/2 cup fresh mint leaves, packed
  • 4 garlic cloves, peeled
  • 1 inch ginger, peeled, roughly chopped
  • 4 green onions, roughly chopped
  • 1 jalapeno deveined, seeds separated, roughly chopped
  • 3 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fish sauce (may sub soy sauce)
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Asian Steak Marinade
  • 1/3 cup Vegetable oil
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Asian sweet chili sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons Asian Chimichurri (above in directions)
Asian Chimichurri Steak - this marinade is hands down the best steak marinade I have ever tried - SO flavorful for a crazy juicy, tender, amazing steak!
Instructions
  1. Asian Chimichurri: Pulse the cilantro, basil, mint, garlic, ginger, green onions, and jalapeno (without seeds) in food processor until coarsely chopped, pushing sides down as needed. Add olive oil, rice wine vinegar, fish sauce, toasted sesame oil and salt and pepper and continue to pulse until finely chopped and well combined. Taste and add desired amount of jalapeno seeds for additional heat (optional). Remove 2 tablespoons Chimichurri to a large resealable plastic bag. Refrigerate the remainder separately.
  2. Asian Marinade: To the Chimichurri in the plastic bag, whisk in all of the Asian Steak Marinade ingredients. Pierce steak all over with a fork and add to marinade. Massage marinade into steak and seal bag. Refrigerate 5 hours up to overnight, turning bag occasionally.
  3. Grill: When ready to grill, remove Chimichurri and steak from refrigerator to bring to room temperature (about 30-45 minutes). Grease and preheat grill to 400 degrees F. Sear roast for 3-5 minutes per side, cover, and turn heat down to 350 degrees F. Grill for 15 minutes, flip, cover, and cook an additional 10-20 minutes, depending on the size of your steak cut and how well done you want your steak. Watch closely that your temperature stays around 350 degrees F.
  4. Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135 degrees F for medium rare, 145 degrees F for medium. The outside of the roast will get quite dark with a charred crust which is exactly what you want with this cut of steak.
  5. Remove steak from grill, loosely tent with foil and let rest 10 minutes before slicing THINLY across the grain. Serve with Asian Chimichurri.
Recipe Notes

*You can find tri-tip roast at Costco or ask your butcher. You may also substitute a thick cut of sirloin (try to find one 2” thick) and adjust cooking times accordingly.
**Total prep time does not include marinating as this will differ among individuals.

Note:  about 1 grocery store packet for 1/2 C mint; 2 packets for 1/2 C basil.

 

©Carlsbad Cravings Original

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