Sous Vide Tri Tip with Easy Chimichurri Sauce

Looking for the perfect sous vide steak recipe? Try this Sous Vide Tri Tip with Easy Chimichurri Sauce for a tender, juicy, and flavorful meal. Cooking the tri tip sous vide at 130°F ensures precise doneness, while the chimichurri sauce adds a burst of fresh, herbaceous flavor with garlic, parsley, cilantro, and lemon. This easy sous vide tri tip recipe is perfect for meat lovers and those looking to elevate their steak game. Serve it with your favorite sides for an unforgettable dinner! Sous vide tri tip, easy chimichurri sauce, and perfectly cooked steak are all here in this delicious recipe.

Ingredients:

For the Tri Tip:

• 1 ½ – 2 pounds tri tip
• 1 ½ teaspoons salt (to taste)
• 1 teaspoon pepper (to taste)
• 3-4 cloves garlic, minced
• 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 red wine vinegar
• 1 teaspoon Dijon mustard
• ¾ teaspoon salt (plus more to taste)

Instructions:

For the Tri Tip:

1. Preheat a large pot of water with a sous vide immersion circulator to 130°F (54°C). Make sure the pot is deep enough to ensure the water level falls between the minimum and maximum indicators on the circulator.
2. Season the tri tip generously on all sides with salt and pepper, then rub the minced garlic into the surface of the meat. Place the seasoned tri tip in a vacuum-seal bag with the butter and seal the bag using a vacuum sealer or the water displacement method (see Notes).
3. Submerge the sealed tri tip into the preheated water bath and cook for 6 hours. The long cooking time ensures the meat is perfectly tender and juicy.
4. While the tri tip cooks, prepare the chimichurri sauce. Add the parsley, cilantro, and garlic to a food processor and pulse until finely chopped. Add the remaining ingredients (olive oil, lemon juice, vinegar, mustard, and salt) and pulse again until everything is combined. Set aside until ready to serve.
5. After 6 hours, remove the tri tip from the water bath and take it out of the bag. Pat it dry thoroughly with paper towels.
6. Heat a large cast-iron skillet over high heat for 3-5 minutes until very hot. Add a small amount of neutral oil to coat the skillet, then carefully place the tri tip in the skillet. Sear for 1 minute on each side until the meat is beautifully browned.
7. Transfer the seared tri tip to a cutting board and let it rest for 5 minutes. Slice the steak against the grain and serve with the freshly prepared chimichurri sauce.

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Tips

• Sous Vide Temperature: For medium-rare, 130°F is ideal. If you prefer your tri tip more done, increase the temperature by 5°F for medium (135°F) or medium-well (140°F).
• Resting Time: Let the steak rest after searing to allow the juices to redistribute, ensuring a juicy and tender steak.
• Dry the Meat: Make sure to pat the tri tip very dry before searing to achieve a crispy, golden crust.

Variations and Substitutions

• Herb Variations: You can experiment with other herbs such as oregano or thyme in your chimichurri for a different flavor profile.
• Acid Substitute: If you don’t have lemon juice, you can substitute it with vinegar (white wine vinegar or red wine vinegar) for a tangy kick.
• Butter Substitute: For a dairy-free version, use olive oil or ghee in place of butter in the sous vide bag.

FAQs

• Can I use another cut of beef? Yes, you can use other cuts such as sirloin or ribeye, but keep in mind the cooking times and results may vary. Tri tip is great for sous vide due to its tenderness.
• Can I make chimichurri sauce in advance? Yes, you can make chimichurri ahead of time. Store it in an airtight container in the refrigerator for up to 2 days.
• Can I sear the steak on the grill instead of a skillet? Absolutely! If you prefer grilling, sear the tri tip on a hot grill instead of using a skillet for an extra smoky flavor.

Serving Suggestions

• Sides: Pair with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
• Bread: Serve with crusty bread or garlic bread to soak up the chimichurri sauce.
• Salads: Chimichurri tri tip also makes a fantastic topping for a salad, especially with greens like arugula, spinach, or mixed greens.

Why You’ll Love This Recipe

This Sous Vide Tri Tip with Easy Chimichurri Sauce recipe creates a melt-in-your-mouth steak that is packed with flavor. The sous vide cooking method guarantees perfectly cooked meat every time, while the vibrant, herb-filled chimichurri adds a burst of freshness and tang to every bite. Whether you’re a sous vide pro or a beginner, this recipe is easy to follow and delivers incredible results every time. It’s an ideal choice for both everyday dinners and special occasions.