Savoring the Flavors of Argentina

A Taste of Tradition

In Argentina, beef is a staple of the cuisine, and when it’s cooked outdoors, it’s always done over wood to infuse the meat with a deep, smoky flavor. This traditional method of cooking beef is a key component of Argentine cuisine.

The Perfect Cut

A thick tri-tip cut is ideal for grilling, as it allows for a nice brown crust to form on the outside while keeping the inside pink and juicy. After a quick marinade, the tri-tip is ready to be grilled to perfection.

Infusing Flavor

To achieve an authentic Argentine flavor, look for grass-fed beef, which is the traditional way of raising cattle in Argentina. Additionally, you’ll need some special equipment, including:

• Lump charcoal
• A chimney starter
• An instant-read thermometer

These tools will help you to grill your tri-tip like a pro and infuse it with that deep, smoky flavor.

Getting Started

Before you begin, make sure to prepare the Argentine Chimichurri Sauce. This tangy and herby sauce is the perfect accompaniment to your grilled tri-tip.

Grilling Like a Pro

To grill like a pro, follow these simple steps:

1. Prepare your marinade by combining olive oil, garlic, rosemary, and lemon juice in a small bowl.
2. Pat the tri-tip dry with paper towels and rub it with salt, pepper, and the reserved marinade.
3. Let the tri-tip sit at room temperature while you prepare the grill.
4. Fill a medium-sized chimney starter with lump charcoal and light it according to the manufacturer’s instructions.
5. Once the coals are red and ashy, place the tri-tip on the grill and cook for 5 minutes.
6. Rotate the tri-tip 90 degrees and continue grilling until it reaches an internal temperature of 125°F for medium rare.

Serving Suggestions

Once the tri-tip is cooked to perfection, transfer it to a cutting board, tent it loosely with foil, and let it rest for 10 minutes. Slice it against the grain and serve it with a generous helping of Argentine Chimichurri Sauce.

Wine Pairing

For a truly Argentine experience, pair your grilled tri-tip with a glass of rich, full-bodied red wine. The strong flavors of the wine will complement the intense flavors of the dish perfectly.