Chris Vogeli with III Forks Steakhouse stops by Good Day before the 12th annual III Forks Dinner and Golf Classic. He makes a mouth-watering steak with chimichurri sauce.
Spice Rub Sirloin Beef Tri-Tip
2 Tblsp Garlic Powder
2 Tblsp Salt
1 Tblsp Black Pepper
½ tsp Onion Powder
2 tsp Smoked Sweet Paprika
2 to 2.25 lbs Beef Sirloin Tri-Tip
Preheat a convection oven to 300 degrees. Combine in small dry bowl the first five ingredients. On a cookie sheet place the beef tri tip fat side up. Pat it dry with a paper towel, and then evenly rub the dry spice mix onto the tri tip coating the entire piece.
Quickly sear the outside of the beef on a hot grill or in a hot sauté pan, searing it for several minutes till it is light brown and then turning it over, then sear the same on the other side. Place the beef tri tip back onto the sheet pan with the fat side up and place it in the preheated oven for approximately 30 minutes.
Slowly roast the beef till it gets to the internal temperature of 135 degrees with a meat thermometer. Remove from the oven and allow to sit out on the counter to rest for 10 minutes before slicing.
At service slice every thin making sure it is against the grain of the beef. Serve with the Chimichurri Sauce below.
8 each Garlic Cloves
3 each Bay Leaves, crumbled
2 each Serrano Chili Peppers, cut in half and deseeded
1 tsp Chili Flakes
1 Tblsp Salt
1 cup Parsley, fresh rough chopped
1 cup Cilantro, fresh rough chopped
½ cup Oregano, fresh rough chopped
½ cup Rice Wine Vinegar
2/3 cup 100% Pure Olive Oil
¼ cup Dry White Wine
Measure all ingredients into a food processor. Puree until smooth. Pour into a plastic air tight container and refrigerate overnight before serving. Allow to come to room temperature before serving with the Beef Sirloin Tri Tip. Will last up to one week in the refrigerator covered.