Ginger Soy Sous Vide Tri Tip with Asian Chimichurri
Cooking tri tip sous vide allows it to get ultra tender and juicy and comes out absolutely perfect.
Servings 6 servings
- 1 ½ to 2 pound tri tip
- 3 cloves garlic crushed
- 3 thin slices ginger
- 1.2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons soy sauce
Heat the water bath to 129F degrees.
Season the trip tip with salt and pepper and place in a vacuum sealed (or thick freezer bag) bag with the soy sauce, crushed garlic and ginger slices.
Use a vacuum sealer or the water displacement method (see post above for instructions) to seal the bag.
Cook the trip tip in the water bath for 2 to 2 ½ hours. Remove and immediately place in an ice bath for 10-15 minutes to cool it and keep it from overcooking.
Remove the tri tip from the bag and pat dry. Season lightly with salt and pepper on both sides.
Heat a large skillet or griddle over high heat until it is smoking.
Place the tri tip on and cook for 1 minute a side, until a crust forms on each side.
Remove, slice against the grain and serve with Asian chimichurri.
- Cooking at 129F degrees results in a medium rare steak. To cook to medium, use 134F degrees. However, 129F degrees provides the best results.
- To make the chimichurri spicier, add an additional 1-2 Thai chilies.
- If your tri tip is frozen, just add 1 hour to the cook time.
- Cook the steak up to 4 hours for a more tender melt-in-your-mouth texture.
- Placing the meat in an ice bath after taking it out will prevent it from overcooking when searing it.
- You can reheat this tri tip in the microwave, just be careful to to overcook it. Do 30 seconds at a time until warm.
- You can also heat a water bath to 130 degrees and place the steak (in a freezer bag) in a cook for 10-15 minutes until heated through.
Serving: 5ounces | Calories: 448kcal | Carbohydrates: 4g | Protein: 25g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 1219mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 836IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 3mg