Recipes from the heartland
tri tip with Chimichurri and a sweet potato hash
Chef Anakaren is a KCK local who loves cooking up flavorful, colorful and rustic dishes that bring people together. You're going to love her easy-to-follow recipes and the compliments you'll get from serving them.
why we love this recipe
Tender and lean slices of melt-in-your-mouth beef are served over a bed of roasted sweet potatoes and topped with a refreshing homemade chimichurri sauce that brings all the flavors together. For added flair, impress your family and dinner guests by serving this family style. Tri Tip is a great cut of beef that is synonymous with the West Coast, but is easily at home here in the Mid West. While it is traditionally grilled, she offers a great way to easily cook this in your oven.
- Serving Size: 4
Ingredients
For Tri Tip
- 1 Tri Tip roast (2-3 pounds)
- 3 large sweet potatoes
- 5-6 strips of bacon, chopped
- 3 scallions, sliced
- 2 garlic cloves, minced
- Canola oil
- Kosher salt
- Pepper
For Chimichurri
- 1 cup cilantro
- 2 cups parsley
- 2-3 garlic cloves
- 1/2 teaspoon chili flakes
- 1/4 - 1/2 cup of red wine vinegar or fresh lemon juice
- Kosher salt
- Pepper
- 1 cup olive oil
Instructions
Skillet to Oven Method
- Preheat oven to 400 degrees. Place scallions, sweet potatoes, bacon and garlic on a sheet and drizzle with olive oil, making sure to evenly coat. Place in oven and bake for 20 minutes. Stir potatoes, sprinkle with salt and pepper, and bake for another 20 minutes.
- Liberally season Tri Tip with salt and pepper. This is a thick cut of beef, and you do not want to under season it.
- Heat oil in cast iron (or oven-safe) skillet on medium high. Sear fat-side down until a golden brown crust forms (about 6-8 minutes).
- Flip steak and transfer to oven until an internal temperature of 135 degrees, checking temperature with a meat thermometer.
- Allow steak to rest under a tented sheet of aluminum foil for approximately 10 minutes. Let temperature rise until 145 degrees for medium doneness.
- Thinly slice against the grain. Serve on top of a bed of sweet potato hash and dress with chimichurri sauce.
Grilling Method using indirect grilling
- Liberally season Tri Tip with salt and pepper. This is a thick cut of beef, and you do not want to under season it.
- Set up grill for two-zone cooking. For a grass grill, light two thirds to one half of your grill, leaving remainder off. When grill is hot (10-15 minutes), place roast directly above flames. Cover and sear all sides of roast, approximately 8 minutes each. Move roast to unlit area on grid. Cover and cook 14-16 minutes until medium rate (135 degrees) to medium (150 degrees) doneness, turning occasionally. Remove roast. let roast stand 5-10 minutes. (Temperature will continue to rise about 5 to 10 degrees to reach 145 degrees for medium rate; 160 for medium.
- Thinly slice against the grain. Serve on top of a bed of sweet potato hash and dress with chimichurri sauce.
follow along with chef anakaren
While we can't get someone in your home to cook for you, we can provide you with the next best thing. Grab your reusable shopping bags, purchase the above ingredients, and follow along with Chef Anakaren in the video below to make this recipe. It takes just a few minutes and you'll get some all-important pro tips to succeed at dinner tonight.
