INGREDIENTS
FOR THE MARINADE, BASTE
3 ounces BLUE ELEPHANT Massaman curry paste
2 tablespoons tamarind pasta
1/2 cup yogurt
2 teaspoons salt
1/2 tablespoon ground turmeric
1 tablespoon ground coriander
2 teaspoons ground cardamom
FOR THE GRILL
2 1/2 TO 3 pound Beef Tri Tip
FOR THE CHIMICHURRI
2 garlic cloves, minced
2 cups parsley, chopped
½ cup cilantro, chopped
¼ cup red wine vinegar
1 lemon, juiced and zested
1 tablespoon BLUE ELEPHANT Massaman curry paste
1 tablespoon olive oil
1 tablespoon honey
TECHNIQUE
In a md bowl, whisk together all of the ingredients for the marinade, baste; then coat the entire tri tip, reserving some for grilling. Cover and refrigerate for at least 1 hour or up to 3 hours.
Remove the marinated steak; then prep a grill for medium-high, indirect heat {for a charcoal grill, stack coals on one side and for a gas grill, leave one side burner off}.
Place steak over indirect heat, cover and grill, turning once then applying more of the marinade, until an internal temperature in the thickest part of the steak reaches 120°, approximately 20–30 minutes.
Move steak to direct heat and grill until nicely charred, turning once after about three minutes, and until the internal temperature reaches registers 125°. Transfer to a cutting board and allow to rest rest 10 minutes before slicing against the grain.
Finally…
While tri-tip is resting, combine garlic, parsley, cilantro, vinegar, lemon juice and zest, BLUE ELEPHANT Massaman Curry pasta, honey, and remaining ½ cup oil; season with salt and pepper. Serve tri tip with chimichurri.