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.
“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/ Chef)
“TEXTBOOK MARBLING, LUSCIOUS JUICINESS & SILKY TENDERNESS. REFINED, GENEROUS & ADDICTIVE”
- ELAINE MILLAR (Chief Judge, RQFWS)