Argentine Grilled Tri-Tip

Name: Argentine Grilled Tri-Tip
Prep time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, plus more for oiling the grill; 4 medium garlic cloves, finely chopped; 1 tablespoon finely chopped rosemary leaves; Juice of 1 medium lemon; 1 (2-pound) beef tri-tip roast; Salt; Freshly ground black pepper; Argentine Chimichurri Sauce (see Game Plan note), for serving

Grilling Beef Main Dish Memorial Day Labor Day 4th of July Father's Day Latin American South American Marinating BBQ Picnic Camping Gluten Free Olive Oil Lemons Rosemary Garlic Summer Tri-Tip Easy

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4 servings Easy

Total: 55 mins Active: 30 mins

9 Ratings

Ingredients (8)

1/4 cup olive oil, plus more for oiling the grill
4 medium garlic cloves, finely chopped
1 tablespoon finely chopped rosemary leaves
Juice of 1 medium lemon
1 (2-pound) beef tri-tip roast
Salt
Freshly ground black pepper
Argentine Chimichurri Sauce (see Game Plan note), for serving

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Nutritional Information

Calories517
Fat34.75g
Saturated fat9.66g
Trans fat0g
Carbs2.93g
Fiber0.72g
Sugar0.4g
Protein46.32g
Cholesterol151.14mg
Sodium602.29mg
Nutritional Analysis per serving (4 servings) Powered by

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Argentineans eat more beef per capita than any other country’s citizens, and when they cook it outdoors, they always do it over wood to infuse the meat with deep, smoky flavor. Here, after a quick marinade, we grill the thick tri-tip cut over direct heat so that it forms a nice brown crust on the outside while the inside stays pink and juicy. Try it with one of our light and easy zucchini recipes.

What to buy: For authentic flavor, look for grass-fed beef, the traditional way of raising cattle in Argentina.

Special equipment: Pieces of wood char known as lump charcoal can be found at most grocery and hardware stores.

A chimney starter makes lighting charcoal a snap. Place a wad of newspaper in the bottom, fill the top with charcoal, and light the newspaper. Using a chimney starter means that there is no need for lighter fluid, which would ruin the flavor that comes from the wood. Charcoal chimney starters can be found at hardware stores or online.

You’ll need an instant-read thermometer to know when the tri-tip has reached a perfect medium rare.

Game plan: You’ll need to make our Argentine Chimichurri Sauce before you begin.

This recipe was featured as part of our Argentine Grilling menu.

by Christine Gallary

Tips for Beef

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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Next: How to Freeze Beef

Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

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Next: How to Store Beef

Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

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Next: How to Thaw Beef

Instructions

1Place the measured oil, garlic, rosemary, and lemon juice in a small, nonreactive bowl and stir to combine; set aside.
2Pat the tri-tip dry with paper towels. Rub a generous amount of salt and pepper all over the tri-tip, followed by the reserved marinade. Transfer the tri-tip to a baking sheet and let sit at room temperature while you prepare the grill.
3Fill a medium-sized chimney starter with lump charcoal (about 5 to 6 quarts). Crumple 2 to 3 pages of newspaper and place in the bottom of the chimney starter. Set the starter on the charcoal grate of the grill and light the newspaper. After about 10 minutes the coals should be red, with flames coming out of the top of the chimney starter. (If the charcoal doesn’t light, you may have put too much newspaper under the starter—the flames need air to spread—so repeat lighting the newspaper.) Place the lit charcoal on one side of the grill, forming a mound. Place the cooking grate over the charcoal and let the grill preheat for about 15 minutes (the charcoal should have turned white and ashy by this point).
4Rub the grill grate with a towel dipped in olive oil. Place the tri-tip on the grill over the coals, cover the grill, and cook for 5 minutes. Rotate the tri-tip 90 degrees (keeping the meat over the coals), cover, and grill until the underside is deep brown and grill marks have appeared, about 5 to 6 minutes more.
5Flip the tri-tip and continue grilling over the coals, rotating 90 degrees once during the cooking time, until the meat is deep brown, grill marks have appeared, and the tri-tip has reached an internal temperature of 125°F (for medium rare) on an instant-read thermometer, about 10 to 12 minutes total.
6Transfer the meat to a cutting board, tent loosely with foil, and let rest for 10 minutes. Slice against the grain and serve with chimichurri.

Beverage pairing: Monteviejo Festivo Malbec, Argentina. The combination of grilled tri-tip and chimichurri has a lot going on—smoky beef and peppery, daring sauce. This wine, with strong blackberry fruits and spicy notes, stands up nicely to the intense flavors of the dish.

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