Make Tri Tip With Easy Chimichurri Sauce (Sous Vide)

Sous Vide Tri-tip is transformed into a melt-in-your-mouth tender steak that tastes like a million bucks.

This is your new go-to tri-tip or beef meal, easy to make and delicious with an optional 5-minute chimichurri sauce made in the food processor or blender.

Why Will You Enjoy This Recipe?

• Every time, you’ll get a properly cooked tri-tip. That’s the allure of sous vide cooking! Because the water bath is temperature-controlled, the meat cooks uniformly with no risk of overcooking if the temperature is set correctly.
• The seasonings are straightforward, which I like because it keeps things simple while still allowing the tri tip’s natural tastes to come through. AND, since the tri-tip cooks in its own juices, it stays exceptionally moist and tender throughout the cooking process.
• This complete dish is suitable for a wide range of dietary requirements! Everything is naturally keto and low carb, as well as gluten-free. It’s also dairy-free, paleo, and Whole30-compliant if you use a butter alternative.

Important Ingredients

Tri-Tip is a triangle cut of sirloin that is richer, meatier, and thinner than other sirloin cuts. It’s also less expensive than other cuts like ribeye, but don’t be fooled by the low price. It has a lot of taste and is extremely soft when cooked.

Chimichurri Sauce – This homemade chimichurri sauce is inspired by the famous Texas de Brazil chimichurri sauce.

It’s a must-have for tri-tip and flank steak! It’s made with fresh herbs and is spicy, salty, lemony, and garlicky, and it goes with almost anything. Seriously.

It also lasts indefinitely. When refrigerated in an airtight container, it can last up to 2 weeks. So, once your sous vide tri-tip is done, try my chimichurri shrimp skewers or chimichurri flank steak. Trust me when I say you’ll fall head over heels in love.

Chef’s Advice

• To cook correctly, the tri-tip must be completely submerged in water for the entire cooking time. They may attempt to float on top of you. If they do, double-check that you’ve taken all of the air out of the bag. It’s possible that you’ll have to open it and then reseal it. If you’re confident there’s no air in the bag, try putting something heavy (marbles, pie weights, spare cash, cutlery) in the bottom of the sealed bag of steak.
• Although the sous vide accomplishes all of the cooking, it won’t give you that wonderful crust. That’s why, after the sous vide, we finish it off with a few minutes on a cast-iron skillet! However, the trick to a truly stunning crust is to thoroughly dry the tri-tip before searing it. The cast-iron skillet must also be quite hot.
• Make careful use of high-quality olive oil in the chimichurri sauce. You might end up with a bitter chimichurri if you don’t. Avocado oil or refined liquid coconut oil could be substituted. Replace half of the olive oil with water for a lighter chimichurri.

Sous Vide Tri-tip

Tri-tip is transformed into a melt-in-your-mouth tender steak that tastes like a million bucks when cooked sous vide. This is your new go-to tri-tip or beef meal, easy to make and delicious with an optional 5-minute chimichurri sauce made in the food processor or blender.

Ingredients

For the Tri-Tip

• 1 ½ – 2 pounds tri-tip
• 1 ½ teaspoon salt to taste
• 3-4 cloves garlic minced
• 1 teaspoon pepper to taste
• 4 tablespoons unsalted butter cut into 4 pieces
• neutral oil for searing

For the Easy Chimichurri Sauce

• ¼ cup fresh parsley
• 2 tablespoons fresh cilantro
• 3 cloves garlic roughly chopped
• ½ cup olive oil
• 2 tablespoons fresh lemon juice
• ½ tablespoon dried oregano
• 1 teaspoon crushed red pepper
• ¾ teaspoon salt plus more to taste

Equipment

• Large pot or another heat-resistant container
• Sous vide immersion circulator
• Plastic vacuum sealing bags
• Vacuum sealer (or use the water displacement method, see Notes)
• Food processor
• Paper towels
• Cast iron skillet
• Cutting board
• Sharp knife

Instructions For Sous Vide Tri-tip

1. Preheat a big pot of water to 130 degrees Fahrenheit with sous vide immersion circulator. The pot should be deep enough so the water level on the circulator falls between the minimum and maximum indicators.
2. Season the tri-tip on all sides with salt and pepper, then rub the surface with minced garlic. Fill a vacuum seal bag with seasoned tri-tip and butter. Use a vacuum sealer or the water displacement method to seal the package (see Notes).
3. Submerge the tri-tip completely in the water bath. Cooking time: 6 hours
4. Make the chimichurri sauce while the tri-tip is cooking. In a food processor bowl, combine the herbs and garlic. Process until the mixture is finely chopped. Pulse in the remaining ingredients until well blended. Remove from the oven and set aside until ready to serve.
5. Remove the tri-tip from the water bath and the bag after 6 hours. Allow to air dry completely.
6. Heat a big cast-iron skillet over high heat for 3 to 5 minutes, or until extremely hot.
7. Using a small quantity of neutral oil to cover the skillet’s surface, carefully place the tri-tip in the skillet. Sear for 1 minute per side, or until golden brown.
8. Place the seared tri-tip on a cutting board and set it to rest for 5 minutes. Serve with chimichurri and steak slices cut against the grain.

Notes

• If you don’t have a vacuum sealer, place your ingredients in a large plastic bag (such as a Ziploc gallon bag) and seal halfway across the top. Using sous vide immersion cooker, heat the water, then carefully lower the bag into the water. As the water pressure drives the air out, you should see the plastic cling to the food. Seal the bag completely once the food is totally submerged and the air has been removed.
• Use ghee instead of butter for Whole30/Paleo.
• Make it dairy-free by omitting the milk. Use butter that isn’t made with dairy.

This recipe serves roughly 8 people. The number of servings will be determined by the size of your selected portions.

The nutritional numbers indicated are for one serving out of eight, and are based on a 2-pound tri tip and the ingredients mentioned, including chimichurri sauce.

The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 8. The weight of one serving will be the result.

Nutrition Information

Serving: 4ounces, Calories: 426kcal, Carbohydrates: 2g, Protein: 24g, Fat: 36g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 720mg, Potassium: 397mg, Fiber: 1g, Sugar: 1g, Vitamin A: 421IU, Vitamin C: 5mg, Calcium: 45mg, Iron: 2mg, Net Carbs: 1g