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Food and Wine

Tri-Tip Steak a la Parrilla with Chimichurri and Roasted Onions

Chef Norberto Piattoni of Mettā in Brooklyn cooks his tri-tip on the grill, then roasts whole onions in the embers underneath until charred and mellowed. The chimichurri steps away from the traditional Argentine version with fresh marjoram for oomph and fish sauce for a salty, savory edge. Slidesho...
90
1
1 hr
TOTAL TIME
492
CALORIES
$4.25
PER SERVING
Tri-Tip Steak a la Parrilla with Chimichurri and Roasted Onions
Ingredients
13 INGREDIENTS
10 SERVINGS
Red Wine Vinegar
1/2 cup red wine vinegar
Sweet Paprika
1/2 tsp sweet paprika
Colatura
1 tsp colatura
Crushed Red Pepper
1 tsp crushed red pepper
Hot Paprika
1/2 tsp hot paprika
Garlic
4 cloves garlic
grated
Canola Oil
1 cup canola oil
Kosher Salt
5 tsp kosher salt
divided
Fresh Marjoram
1 cup fresh marjoram
finely chopped
Spring Onion
8 bulbs spring onion
Tri-tip Steak
1 whole tri-tip steak
Black Pepper
1 1/2 tsp black pepper
Fresh Flat-leaf Parsley
4 cups fresh flat-leaf parsley
finely chopped
Directions
20 STEPS
View Directions on Food and Wine
Health Info
Macros
6g
CARBS
38g
FAT
30g
PROTEIN