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.
SourceMartha Stewart Living, July 2007