Holy-Smoke-Santa-Maria-Tri-Tip-With-Brine

(2023-02-24 21:46:30)

分类： Main~courses

Holy-Smoke-Santa-Maria-Tri-Tip-With-Brine

Holy Smoke Santa Maria Tri-Tip（三尖牛排）With Brine

food52

Ingredients

For the tri-tip:
3/4 cup salt, divided
1 tablespoon ground black pepper
1 teaspoon Spanish pimentón de la Vera（红椒粉） or piment d’Esplette
one 2- to 3-pound tri-tip

For the chimichurri（阿根廷青酱）:
1 bunch parsley
1/2 bunch cilantro
8 to 10 cloves garlic, chopped
1 tablespoon white vinegar
Generous pinch sea salt
1/2 cup extra-virgin olive oil

Directions

1. One day before cooking, prepare the brine by bringing water to a boil and dissolving 1/2 cup of the sea salt into it. It may not dissolve completely, but don’t worry about that part. Using a meat injector, squirt a good shot into the thickest part of the meat. Place it into a zipper bag and refrigerate overnight.

2. To make the chimichurri (which you can make ahead), stem and chop the parsley and cilantro, then place them in the bowl of a food processor with the rest of the ingredients, with the exception of the olive oil. Pulse a couple of times until well-chopped, then, with the motor running on low, gradually drizzle in the olive oil. Let it rest.

3. Start your coal grill, preferably using the chimney method

4. In a pie pan or a large plate with high edges, combine the remaining 1/4 cup of sea salt, pepper, and pimentón. Rub it all over the tri-tip (don’t skimp on the salt part 别忽略注盐的部位).

5. When your fire is hot enough, grill the meat, flipping it only once, until it hits an internal temperature of 130° F. Remove it from the grill and transfer it to a platter to let it rest covered in foil for 10 minutes.

6. Carve and serve along with the chimichurri as a condiment.

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Holy-Smoke-Santa-Maria-Tri-Tip-With-Brine

Holy Smoke Santa Maria Tri-Tip（ 三尖牛排）With Brine

Ingredients

Directions

Holy Smoke Santa Maria Tri-Tip（三尖牛排）With Brine