Ingredients
The following ingredients have 7 Servings
- 3/4 cup salt, divided
- 1 tablespoon ground black pepper
- 1 teaspoon Spanish pimentón de la Vera or piment d’Esplette
- One 2- to 3-pound tri-tip
- 1 bunch parsley
- 1/2 bunch cilantro
- 8 to 10 cloves garlic, chopped
- 1 tablespoon white vinegar
- Generous pinch sea salt
- 1/2 cup extra-virgin olive oil
Instruction
- One day before cooking, prepare the brine by bringing water to a boil and dissolving 1/2 cup of the sea salt into it. It may not dissolve completely, but don’t worry about that part. Using a meat injector, squirt a good shot into the thickest part of the meat. Place it into a zipper bag and refrigerate overnight.
- To make the chimichurri (which you can make ahead), stem and chop the parsley and cilantro, then place them in the bowl of a food processor with the rest of the ingredients, with the exception of the olive oil. Pulse a couple of times until well-chopped, then, with the motor running on low, gradually drizzle in the olive oil. Let it rest.
- Start your coal grill, preferably using the chimney method
- In a pie pan or a large plate with high edges, combine the remaining 1/4 cup of salt salt, pepper, and pimentón. Rub it all over the tri-tip (don’t skimp on the salt part).
- When your fire is hot enough, grill the meat, flipping it only once, until it hits an internal temperature of 130° F. Remove it from the grill and transfer it to a platter to let it rest covered in foil for 10 minutes.
- Carve and serve along with the chimichurri as a condiment.
