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CHARCOAL-GRILLED ANGUS RESERVE TRI-TIP WITH RADISH SALAD AND CHIMICHURRI

Serves
4
Prep
5 mins
Cook
15 mins
Difficulty
Easy
Ingredients.
  • 4 x 200g Angus Reserve Tri-tip steaks (cut from a tri-tip roast which is a small, triangular cut from the sirloin)
  • Sea salt flakes and freshly-ground white pepper
  • 2 Tbsp avocado oil
  • 1 Tbsp light soy sauce
  • 1 tsp ground cinnamon
  • Finely-grated zest and juice of 2 limes
  • 1 bunch radishes, shaved
  • ¼ bunch thyme leaves
  • 2 tsp raspberry vinegar
  • 1 tsp truffle oil
  • ½ cup chimichurri sauce (see recipe)
Method.
  • Season the tri-tip steaks generously with salt and white pepper, then mix with the avocado oil, soy sauce, cinnamon, zest and juice. Set aside for 30 minutes.
  • Cook the steaks over a preheated charcoal barbecue for 8-10 minutes, turning regularly, until medium. Rest for 3 minutes.
  • Toss the radishes, thyme, raspberry vinegar and truffle oil, then season with salt and pepper. Carve the steaks and serve with radish salad and chimichurri sauce.
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