STEAK WITH ARGENTINEAN CHIMICHURRI SAUCE ENJOY DAN:

TRI TIP STEAK WITH ARGENTINEAN CHIMICHURRI by CHEF DAN:

Serves 6

2 pound tri-tip steak- 1-1/2-TO 1-3/4- thick, trimmed of fat

Sear steak with a knife

MARINATE FOR STEAK:

1/2-cup olive oil

1 tablespoon lemon juice

1/2-teaspoon liquid smoke

2 garlic cloves, minced

1 tablespoon cracked fresh black pepper

1 teaspoon sea salt

DIRECTIONS:

1.   Combine tri-tip steak with oil and seasoning in a zip lock bag.

2.   Refrigerate for 24 hours.

3.   Remove from marinate and let sit at room temperature for 1 hour.

4.   Heat a barbeque grill to high and place a cast-iron skillet on the griddle and close the lid.

5.   When hot open lid and place tri tip steak in the cast iron skillet.

6.   Close lid and cook turning once or twice, until meat is deep brown and a thermometer reaches 130 degrees for medium-rare.

7.   Remove and tent with foil for at least 10 minutes.

8.   Slice across the grain.

9.   Serve chimichurri with the steak.

10.                Serve with steak.

CHIMICHURRI  RECIPE:

3 Tablespoons balsamic vinegar

2 tablespoon soy sauce

4 garlic cloves, chopped

1/2-teaspoon EACH dried oregano, thyme and sea salt

2 tablespoon honey

1 pinch of cayenne pepper

1 teaspoon Worcestershire sauce

1/4- cup olive oil

DIRECTIONS:

1.   In a food processor pulse all ingredients except oil.

2.   While pulsing drizzle in oil until smooth.

ENJOY DAN:                                    BON-APPETITE!!