Time & Yield
| Yield | |
|---|---|
| Prep Time | 5 minutes |
| Categories | Beef |
About this recipe
part of the sirloin, meaning somewhere on the backside of the cow but
not the ass. Also referred to as the tri-tip. That was a terrible
description, why don't you Wikipedia it if you are really interested.
Anyhow, this cut is not typically performed by butchers in the US or a
lot of Europe but if you've got some Latino butchers like I do on Smith
Street in Brooklyn, or Portuguese ones in Montreal, they got it.
Cut most of the fat off if you plan to grill the piece. This is to avoid
massive flare-ups that will carbonize the outside into a black mound
that won't be too tasty and destroy your basting sauce. Now you will
make the sauce, grill and baste. Repeat the mantra. Brazilians marinate
a bit. Argentines baste while its on the grill. Do what you think makes
sense.
Ingredients
- Beef Tri-Tip or "Picanha"
- Salt and pepper
- One bunch parsley
- Two tablespoons oregano
- Squeeze o' lime or lemon
- One small clove garlic
- One optional small chili
Method
Blend it all.
Now in the hole at top of blender add olive oil till nice and creamy.
Pinch of salt and pepper to taste at the end. Refrigerate.
The cooking:
Now heat your grill or grill pan to highest setting. Grill each side of
Picanha for about ten minutes for a really rare inside. During the last
5 minutes baste it like its yer job with a brush with the Chimi. Or use
a meat thermometer like a real cook if you don't want to screw it up.
