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Roasts > Roasted Cape Grim tri-tip with coriander chimichurri
Roasted Cape Grim Tri-Tip with coriander chimichurri
Serves: 2
Cut from the bottom of the sirloin, tri-tip is one of the tastiest and most undervalued cuts. 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.
Ingredients
500g Cape Grim beef tri-tip (ask your butcher for it)
Salt, to season
2 tsp olive oil
Coriander chimichurri (makes extra)
1 cup loosely packed parsley leaves
2 whole coriander plants (roots, stems and leaves), washed
3 cloves garlic, minced
½ small brown onion, finely minced
½ cup olive oil
¼ cup white wine vinegar
½ tsp salt
¼ tsp ground black pepper
½ tsp chilli flakes
½ tsp dried oregano
a pinch of sugar
Method
- For the coriander chimichurri, very finely shred the parsley and coriander and combine with the remaining ingredients. Set aside for at least one hour before serving at room temperature.
- Heat your oven to 200C. Season the beef well and heat the oil in an ovenproof frying pan until very hot. 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). Remove the meat from the pan and rest for five minutes.
- Carve into thick slices against the grain and serve with the coriander chimichurri.
We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.
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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.
John Bruce - Cape Grim Beef Farmer, Stanley, TAS
Restaurants & Retailers
Noosa Food & Wine Festival
Grass Roots Urban Butchery
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Aubergine, 18 Barker Street, Griffith, ACT
Circa, 2 Acland St
St Kilda
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour