Cooking Lesson #890: Cumin-Crusted Tri-Tip With Cilantro-Lime Chimichurri

…from the Perspectives’ Kitchen

How you doin’? Grilled steak is one of summer’s most effortless meals, and my recipe has the perfect balance of smoky char and herbal brightness. I marinate a tri-tip in tamari, toasted whole coriander and cumin and lots of lime. I like the rich, fermented soy and earthy cumin combination that brings out the savory meatiness defining this cut of steak. The acid from the lime brightens things up and tenderizes the meat so it cooks up juicy with a buttery texture.
 
I also grind up some of the toasted coriander and cumin seeds to make a rub for the steaks. On the grill, the tamari and spices char up, creating a lovely crust on the steak. It seals in the meat’s juices and flavor, but it also adds some great texture and a warm counterpoint to the chimichurri.
 
My chimichurri is made with cilantro, garlic, shallots, fresh red jalapeño, lime and a little honey. It’s a departure from the classic Argentinian recipe, but it’s got all the herb-acid-heat you’d expect, and it adds the perfect touch of super zippy and refreshing flavors.
 
Prep Time:  10-15 minutes
Marinade time:  4-12 hours
Grilled time: 25-30 minutes
Dwell time:  10 minutes
 
Yield:  4 to 6 servings
 
Ingredients 
For the steak
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium tamari
1/3 cup extra virgin olive oil
3 pounds prime tri-tip
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon peanut oil, for brushing
 
For the lime chimichurri
1-1/2 cups finely chopped fresh cilantro,
1 tablespoon minced shallot
1 stemmed, seeded, and minced red jalapeño
1 tablespoon grated or pressed garlic
2 tablespoons freshly squeezed lime juice
1/4 teaspoon honey
1/2 cup extra virgin olive oil
 
Directions

1. In a small skillet over medium-low heat, toast the coriander and cumin seeds until fragrant, about 1 minute. Let cool.
2. Transfer half of the seeds to a spice grinder and grind into a coarse powder. Set it aside.

To marinate the steak

1. In a shallow dish, whisk together the remaining whole, toasted seeds, lime juice, tamari and olive oil.
2. Pat the tri-tip dry with paper towels and place it in the marinade, turning to coat. Cover with plastic wrap and marinate it in the refrigerator for 4 to 12 hours, turning 1 to 3 times.
3. When ready to grill, remove the steak from the marinade, pat it dry, and wipe off any seeds.
4. Let it come up to room temperature for 30 minutes before grilling.
5. Preheat the grill to medium-high heat. Generously season all sides of the steak with salt and black pepper, then rub in the reserved ground spices. Lightly brush all sides of the steak with peanut oil.
6. Grill the steak for 2 to 3 minutes on each side until well charred, then move the steak to indirect heat. Cover and cook, turning occasionally, until the thickest part of the steak reaches 125º on an instant-read thermometer, 20 to 25 minutes.
7. Transfer the steak to a cutting board and tent it with aluminum foil for 10 minutes.

To make the chimichurri

1. In a small bowl, stir together the cilantro, shallots, jalapeño, garlic, lime juice, honey and olive oil.
2. Season again with salt and black pepper.
3. To serve, cut the steak against the grain into ¾”-thick slices. Top with chimichurri and enjoy!

ChefSecret:  This steak recipe makes one of the best steak salads with sliced grape tomatoes, cucumber, avocado and torn lettuce.  Use the leftover chimichurri marinade as a salad dressing.  Be sure to boil the dressing and cool it before reusing.

Quip of the Day:  Q. Which hand do you use to cut your steak?  A. Neither, you use a knife.
-------------------------------------------
Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Dinner #TriTip #Cumin #Chimichurri #GrilledTriTip #CutAgainstTheGrain #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2024

---