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

1. 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.
2. 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.
3. Carve into thick slices against the grain and serve with the coriander chimichurri.

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