Tri-Tip Steaks with Chimichurri and Garlic Aioli
- 3 tri-tip sirloin steaks (each about 1 1/2 to 2 pounds and 1 1/2 inches thick)
- 2 cups strongly brewed coffee
- 1 cup bourbon
- 1/2 cup extra-virgin olive oil
- 1/2 cup light-brown sugar
- 2 medium onions, coarsely chopped
- 8 garlic cloves, coarsely chopped
- 6 fresh bay leaves, plus more for garnish
- 2 fresh banana peppers or Anaheim chiles, cut into 1/4-inch rings (optional), plus more for garnish
- 2 dried chile peppers, crumbled, or substitute 1/2 teaspoon crushed red-pepper flakes
- 2 tablespoons coarsely chopped fresh oregano, plus sprigs for garnish
- 2 tablespoons coarse salt, plus more to taste
- Freshly ground pepper, to taste
- Chimichurri, for serving
- Yellow bell pepper (optional), for garnish
- Garlic Aioli, for serving
Arrange steaks in a single layer in a shallow nonreactive dish. Whisk together remaining ingredients, and pour over steaks. Cover, and marinate in the refrigerator, flipping occasionally, for at least 6 hours (or up to 2 days).
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Transfer steaks to plates, and pat dry; reserve marinade. Season steaks generously with salt and pepper. Cook over direct heat (the hotter part of the grill) until browned and caramelized, about 4 minutes per side, then move to indirect heat (the cooler part of the grill) and continue cooking until a meat thermometer registers 135 degrees for medium-rare, about 5 minutes more. Transfer to a platter, cover, and let rest, 10 to 15 minutes.
Bring marinade to a boil in a saucepan; let boil 5 minutes. Pour over steaks, or serve on the side. Season steaks with salt and pepper. Serve with chimichurri and aioli, and garnish with bay leaves, fresh chiles, oregano, and bell pepper.