-Tip number one, if you aren’t on the west coast this cut may not be very popular at your grocery store, and the flank steak would be the closest thing to it.
-Next, take your steak out of the fridge about 30 minutes before you prepare. If your meat is really cold, it is going to take a long time to get a warm red center, and the outside of the steak will burn and dry out. On the opposite side, the outside will look done and it will be purple on the inside.
-Make sure your pan is hot, and that your meat fits in the pan. How can you tell if the pan is the right temperature? I usually recommend heating your pan on medium, no more than medium/high and being patient. Place your hand a few inches above the pans surface and if you feel heat and need to pull back after about 5 seconds, your pan is sufficently hot. You need to get to know your pans and your stove, because the thickness of the pan and different burners create different situations. You will be able to tell if the pan is to hot because it will smoke. Don’t throw your meat on a smoking pan. Turn the heat down to medium and be patient.
-Patience is key. Patience is really important when something cooks fairly quickly, because you are going to sit there and watch it. If something needs to cook for an hour; you can set a timer and walk away. When the cooking time is only 10 minutes you have to stay close, and our impatience gets the better of us and we start poking and lifting and at the end even cutting. DON’T DO IT!!! That was me gently reminding you not to fiddle with your steak.
-How can you be sure you’re doing this right? Look, listen, and smell. When you lay your steak in the pan, it should SIZZLE. This is a sign that you got your temperature right and you are sealing the outer part of the steak to keep the juices in. When you first put the steak in the pan, WATCH IT. It will start to change colors as it cooks. As the color rises up the side you know the heat is moving into the center of the steak. When it is about half way up, turn it. WATCH IT again, because it will take on a nice brown color on the whole outside. Next SMELL ! I know that sounds weird, but all food is more arromatic as it finishes cooking. When you really start to smell the steak, it is close to done. Finally, if you are really unsure if the inside it cooked, get out your meat thermometer and look for a temp of 130 degrees.
–You’ve got this!!!!
1 lb Tri Tip Steak (Flank Steak is good too)
2-3 Cloves Garlic
1/4 Red onion
1 1/2 C. Flat leaf Parsley
3 Tbsp Olive Oil
Juice of 2 Limes
1/2 Tsp Red Pepper Flake
salt and pepper
- Heat a large pan or griddle on Medium heat.
- Wash parsley and remove stems.
- Put garlic, onion, parsley, olive oil, lime juice, and seasonings in blender or food processor, and blend until you get a smooth mixture free of chunks to make chimichurri sauce.
- Take some of the chimichurri about a tbsp per steak and rub the steak down, making sure the meat is well coated on both sides
- Place the steak in the hot pan. You should hear the sizzle when you put it in. If it doesn’t sizzle, don’t put your steak in.
- Cook steak for approximately 5 minutes on each side for medium doneness.
- Remove the stek from thepan. Rest the meat for 10 minutes covered with foil, and then slice at an angle against the grain.