Dinner Recipes
Cumin-Crusted Tri-Tip With Cilantro-Lime Chimichurri
Grilled steak is one of fall’s most effortless meals, and this recipe has the perfect balance of smoky char and herby brightness. We marinate the tri-tip in tamari, toasted whole coriander and cumin, and lots of lime. We like how the rich, fermented soy and earthy cumin bring out the savory meatiness that, for us, defines steak. The lime is there to lighten things up — and tenderize the meat so it cooks up buttery soft and juicy.
We also grind up some of the toasted coriander and cumin to make a rub for the steaks. On the grill, the tamari and spices char up, creating a lovely crust on the steak. It seals in the meat’s juices and flavor, but it also adds some great texture and a warm counterpoint to the chimichurri.
Yes, about that chimichurri! This one is made with cilantro, garlic, shallot, fresh red jalapeño, lime, and just a dab of honey. It’s a departure from the classic Argentinian recipe, but it’s got all the herb-acid-heat you’d expect, and it adds the perfect touch of sunny SoCal to this recipe. It’s super zippy and refreshing.
A fresh, crispy salad would round out this steak beautifully — and you’ll find a bunch of good ones in this collection.
Servings: 4 to 6
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Cumin-Crusted Tri-Tip With Cilantro-Lime Chimichurri
For the steak:
For the lime chimichurri:
Directions
In a small skillet over medium-low heat, toast the coriander and cumin seeds until fragrant, about 1 minute. Transfer half of the seeds to a spice grinder and grind into a coarse powder. Set aside.
To marinate the steak: In a shallow dish, whisk together the remaining whole, toasted seeds, lime juice, tamari, and olive oil.
Pat the tri-tip dry with paper towels and place it in the marinade, turning to coat. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, turning 1 to 3 times.
When ready to grill, remove the steak from the marinade, pat it dry, and wipe off any seeds. Let it come up to room temperature for 30 minutes.
Preheat the grill to medium-high heat. Generously season all sides of the steak with salt and black pepper, then rub in the reserved ground spices. Lightly brush all sides of the steak with grapeseed oil.
Grill the steak for 2 to 3 minutes on each side until well charred, then move the steak to indirect heat. Cover and cook, turning occasionally, until the thickest part of the steak reaches 125º on an instant-read thermometer, 20 to 25 minutes.
Transfer the steak to a cutting board and tent it with aluminum foil for 10 minutes.
To make the chimichurri: In a small bowl, stir together the cilantro, shallot, jalapeño, garlic, lime juice, honey, and olive oil. Season with salt and black pepper.
To serve, cut the steak against the grain into ¾”-thick slices. Top with chimichurri and enjoy!