Argentinian-Style Tri Tip Steak with Salsa Criolla
Prep Time
Cooking Mode
2 ½ tsp salt, divided
¼ cup white wine vinegar
½ cup red onion, finely diced
½ cup green onion, finely sliced
1 ½ cups red bell pepper, finely diced
1 cup tomato, seeded and finely diced
½ cup + 1 tbsp olive oil, divided
2 tbsp parsley, finely chopped
2 tbsp cilantro, finely chopped
1 tbsp garlic, minced
1 ½ tsp pepper, divided
½ tsp cumin
2 tsp smoked paprika
2 tsp dried thyme
Sterling Silver Tri Tip Grilling Steak
2 ½ tsp salt, divided
¼ cup white wine vinegar
½ cup red onion, finely diced
½ cup green onion, finely sliced
1 ½ cups red bell pepper, finely diced
1 cup tomato, seeded and finely diced
½ cup + 1 tbsp olive oil, divided
2 tbsp parsley, finely chopped
2 tbsp cilantro, finely chopped
1 tbsp garlic, minced
1 ½ tsp pepper, divided
½ tsp cumin
2 tsp smoked paprika
2 tsp dried thyme
Sterling Silver Tri Tip Grilling Steak
Directions
1For the Salsa Criolla: Stir together ½ tsp salt and the vinegar in a mixing bowl. Add diced red onion and let macerate for 10 mins. Add green onions, diced bell pepper, seeded and diced tomato, ½ cup olive oil, herbs, garlic, cumin and ½ tsp pepper, mixing to combine. Store refrigerated in an airtight container until ready to serve. TIP: Make the salsa ahead of time for a more rounded flavour.
2For the Tri Tip Grilling Steak: Combine remaining 2 tsp salt, remaining 1 tsp pepper, with the smoked paprika and dried thyme in a small bowl, set aside. Trim away and discard the silver skin from the tri tip grilling steak. Pat tri tip dry and rub with remaining 1 tbsp of olive oil. Season the tri tip all over with the prepared seasoning, rubbing it onto the steak. Cover and let sit at room temperature while you preheat your BBQ for two zone grilling; with one half set to high heat, about 425°F (220°C).
3Sear the seasoned tri tip over high heat with the lid closed for 5 minutes, until lightly charred and a crust has developed. Turn the tri tip over and repeat for the second side. Move the seared tri tip off direct heat and continue cooking with the lid closed to desired internal temperature, 145°F (63°C) for medium rare.
4Remove the tri tip from the grill and let it rest uncovered for 10 mins. Slice the grilled tri tip steak against the grains to desired thickness and arrange on a platter. Spoon the salsa criolla down the center of the platter over the sliced tri tip and garnish with additional herbs if desired. Serve.
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Personal Note
Personal Note
