Generously season both sides of the tri-tip with kosher salt, garlic powder, and freshly ground black pepper. When ready to cook vacuum seal the tri-tip and place in the heated water bath. We cooked the tri-tip at 130 °F for 2 hours.
Meanwhile, prepare the chimichurri sauce. In a small mixing bowl combine olive oil, white wine vinegar, lemon juice, lemon zest, chopped parsley, minced garlic, red pepper flakes, and chopped red onion. Season the sauce with kosher salt and freshly ground black pepper. Let the sauce sit at the room temperature for at least 10 minutes to allow the flavors to combine.
Once complete remove the tri-tip from the water bath and chill with cold water for 20-30 seconds. This stops any residual heat from cooking the steak during the searing process keeping the center of the steak perfectly medium rare. Remove and pat dry the tri-tip with a paper towel.
To sear the tri-tip heat a cast iron skillet over high heat. Add a tablespoon of avocado oil and sear each side for about 1 minute. The goal is to create a perfect crust on both sides. When the second side is searing, add 2-3 tablespoons of butter and baste both sides with hot melted butter. When done to your satisfaction remove from heat, slice, and serve with chimichurri sauce.
A 4-ounce serving of tri-tip with 1 tablespoon of chimichurri sauces is approximately 250 calories.
Recommended Serving Size: 4 oz. tri-tip and 1 tablespoon of sauce (Approximately 250 cal.)
Total Servings: Approximately 8
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.