Tri-Tip With Chimichurri

Name: Tri-Tip With Chimichurri
Ingredients: 1 tablespoon sesame seeds; 1 tablespoon smoked paprika; 2 tablespoons plus 1/2 cup olive oil; 2 teaspoons kosher salt, plus more; 2 teaspoons freshly ground black pepper, plus more; 2 pounds tri-tip steak or two 1-pound sirloin steaks; 2 garlic cloves, finely grated; 2 cups finely chopped parsley; 1/2 cup finely chopped cilantro; 1/4 cup red wine vinegar; 1 tablespoon agave nectar

11 ingredients

3 steps

Ingredients

1 tablespoon sesame seeds
1 tablespoon smoked paprika
2 tablespoons plus 1/2 cup olive oil
2 teaspoons kosher salt, plus more
2 teaspoons freshly ground black pepper, plus more
2 pounds tri-tip steak or two 1-pound sirloin steaks
2 garlic cloves, finely grated
2 cups finely chopped parsley
1/2 cup finely chopped cilantro
1/4 cup red wine vinegar
1 tablespoon agave nectar

Directions

1

Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.
2

Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°F, 20-30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120°F for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
3

While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper. Serve steak with chimichurri.