Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
sliced chimichurri steak with mashed potatoes and cucumber salad

Chimichurri Tri Tip

mashed potatoes, cucumber salad

STARS

Chimichurri sauce, that whirled-up wonder of garlic, olive oil, parsley, and other herbs, makes your steak taste even better. On the side, serve creamy scallion mashed potatoes and a delightful cucumber salad.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Pickled Cucumbers and Red Onions

  • 1 cup red wine vinegar
  • 1 teaspoon mustard seed
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 red onion, sliced thinly
  • 1 English cucumber, sliced into 1/4-inch rounds

Buttermilk-Scallion Mashed Potatoes

  • 1 pound red bliss potatoes, roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons unsalted butter
  • ¼ cup whole milk
  • 1/2 cup buttermilk
  • Salt and pepper to taste
  • 2 scallions, minced

Chimichurri Sauce

  • 1/2 cup parsley
  • 1 cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil

Steak

  • 4 6-ounce tri-tip steaks
  • Salt and pepper
Directions
1
In a bowl, whisk together the vinegar, mustard seed, salt and sugar until dissolved. Fold in the onion and cucumber and rest while you prepare the remaining ingredients.
2
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the scallions and season to taste.
3
Add all of the chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
4
Preheat the grill or a large skillet over high heat. Drizzle with oil or brush the steaks with oil if grilling.
5
Pat the steaks dry and season liberally with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
6
Transfer the grilled steak to a cutting board, let rest for 5-10 minutes, then slice against the grain.
7
Divide the mashed potatoes between plates. Serve with steaks, pickled cucumbers and chimichurri sauce.

Chimichurri Tri Tip

mashed potatoes, cucumber salad

STARS

Chimichurri sauce, that whirled-up wonder of garlic, olive oil, parsley, and other herbs, makes your steak taste even better. On the side, serve creamy scallion mashed potatoes and a delightful cucumber salad.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Pickled Cucumbers and Red Onions

  • 1 cup red wine vinegar
  • 1 teaspoon mustard seed
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 red onion, sliced thinly
  • 1 English cucumber, sliced into 1/4-inch rounds

Buttermilk-Scallion Mashed Potatoes

  • 1 pound red bliss potatoes, roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons unsalted butter
  • ¼ cup whole milk
  • 1/2 cup buttermilk
  • Salt and pepper to taste
  • 2 scallions, minced

Chimichurri Sauce

  • 1/2 cup parsley
  • 1 cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil

Steak

  • 4 6-ounce tri-tip steaks
  • Salt and pepper

Directions

1
In a bowl, whisk together the vinegar, mustard seed, salt and sugar until dissolved. Fold in the onion and cucumber and rest while you prepare the remaining ingredients.
2
In a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the scallions and season to taste.
3
Add all of the chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
4
Preheat the grill or a large skillet over high heat. Drizzle with oil or brush the steaks with oil if grilling.
5
Pat the steaks dry and season liberally with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
6
Transfer the grilled steak to a cutting board, let rest for 5-10 minutes, then slice against the grain.
7
Divide the mashed potatoes between plates. Serve with steaks, pickled cucumbers and chimichurri sauce.