Roasted tri-tip with coriander chimichurri

Adam Liaw
Beef on a budget: Barbecued tri-tip with coriander chimichurri.
Beef on a budget: Barbecued tri-tip with coriander chimichurri. Photo: Jennifer Soo

On a budget? Look past the big-ticket sirloin or rib-eye. Cut from the bottom of the sirloin, tri-tip is one of the tastiest, most undervalued cuts going around. Don't be put off by its triangular shape - it's simple to cook and when roasted or barbecued I think it eats even better than a steak. Just be sure to look carefully for the grain and slice at right-angles to it.


500g beef tri-tip

salt, to season

2 tsp olive oil

For coriander chimichurri (makes extra)

1 cup loosely packed parsley leaves

2 whole coriander plants (roots, stems and leaves), washed

3 cloves garlic, minced

1/2 small brown onion, finely minced

1/2 cup olive oil

1/4 cup white wine vinegar

1/2 tsp salt

1/4 tsp ground black pepper

1/2 tsp chilli flakes

1/2 tsp dried oregano

a pinch of sugar



1. For the coriander chimichurri, very finely shred the parsley and coriander and combine with the remaining ingredients. Set aside for at least 1 one hour before serving at room temperature.

2. Heat your oven to 200C. Season the beef well and heat the oil in an ovenproof frying pan until very hot.

3. Sear the beef for about five minutes until browned on all sides and transfer to the oven for 10 minutes for medium-rare (if you have a larger tri-tip, roast for 10 minutes for the first 500g plus five minutes for every additional 250g).

4. Remove the meat from the pan and rest for five minutes.

5. Carve into thick slices against the grain and serve with the coriander chimichurri.