Beef Tri-tip with Chimichurri

“Moelleux style wines work well with the Tri-tip, as the skin contact and aging in barrels play off the flavor of the umami and grass tones from the beef. The wines hold-up well to lightly charred meats.”

Grilled 100% Grass-fed Pasture Raised Beef Tri-tip with Chimichurri

• 1 whole 100% Grass-fed/ pasture raised beef tritip (checkout getgrassfed. com for quality sustainable ingredients) • 3 T. salt & pepper mix

Chimichuri

• ½ C. olive oil • 2 T. red wine vinegar • ½ C. finely chopped parsley • 3-4 cloves garlic , finely chopped or minced • 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 T. finely chopped chili) • ¾ t. dried oregano • 1 level t. coarse salt • Pepper to taste (about ½ t.)

Suggested wine pairing:

Château de Tanesse Palissades (AOP Premieres Cotes de Bordeaux)

Château La Hargue Bordeaux (AOP Bordeaux Moelleux) Trim any silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat. Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or overnight. Remove from refrigerator 1 hr. before cooking.

Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well (6 to 8 min.). Turn the roast and sear the other side for about the same time. Lower gas to medium-high or move the meat to a cooler part of the charcoal grill. Turn meat again and cook another 8 to 10 min. Flip and cook again. A 2-lb. roast will require about 20 to 25 min. total cooking time. The roast is ready when an instantread thermometer reaches 130° when inserted into the thickest part of the meat. Rest roast on a cutting board 10 to 20 min. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side. Turn the roast and slice against the grain on the other side.

Mix all ingredients together in a bowl. Allow to sit for 5-10 min. to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hrs., if time allows. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hrs. in advance. Use to baste meats (chicken or steaks) while grilling or barbecuing. We prefer to baste our meats with chimichurri; however, you can use it as a marinade if you wish. Add a couple of tablespoons over your steak to serve.