Massamam curry is one of my favorites; hailed from India, it’s stylized flavor is marked by brown spices of cinnamon, clove, and cardamom that go beautifully with this grilled beef tri-tip.

BLUE ELEPHANT MASSAMAM CURRY PASTE is the base for our marinade, thick, spicy and deep in umami; it’s so good, we’re also using it in our chimichurri sauce for an added kick of flavor.

For those unfamiliar, tri-tip is a tender, triangular cut of beef located near the sirloin. There are only two per animal, so if your butcher is out, go with sirloin as a close substitute.

There’s a bit of nuance in the grilling technique of tri-tip, so take your time in the preparation of getting the indirect and direct heat just right on your grill. Trust me, that extra attention is well worth it…happy grilling!

MASSAMAM CURRY BEEF TRI TIP

SERVES: 4 TO 6 | PREP AND COOK TIME: 2 to 6 HOURS

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.