Why You’ll Love This Recipe
You’ll have perfectly cooked tri tip, every single time. That’s the beauty of sous vide! Since the water bath is temperature controlled, the meat cooks evenly with zero chance of overcooking, as long as you get the temperature right.The seasonings are simple, which I love both because it keeps things super easy, but also because it lets the natural flavors of the tri tip shine through. AND, because the tri tip cooks in its own juices sealed inside the bag, it stays incredibly moist and tender the whole time.This entire recipe fits a whole range of dietary needs! It’s all naturally keto and low carb, plus gluten free. If you use a butter substitute then it’s also dairy free, paleo, and Whole30-compliant. Wondering what to eat with a juicy sous vide tri tip? The options are endless! Pan-fried fondant potatoes and crisp air fryer asparagus would go with it nicely. If you’re trying to keep your meal low carb, try some cheesy keto green beans and a helping of mashed cauliflower.
Key Ingredients
Tri Tip – This triangular cut of sirloin is rich, meaty, and leaner than other cuts. It’s also cheaper than other cuts like ribeye, but don’t let the price fool you. It’s full of delicious flavor and it comes out incredibly tender. Chimichurri Sauce – My homemade chimichurri sauce is based on the classic from Texas de Brazil. It’s an absolute must for tri tip or flank steak! Made with fresh herbs, it’s a little spicy, salty, lemony, and garlicky, and it goes with damn near EVERYTHING. Seriously. It lasts forever, too. Like, more than 2 weeks when you refrigerate it in an airtight container. SO, once you get done with your sous vide tri tip, try out my chimichurri shrimp skewers or my chimichurri flank steak. You’ll fall head over heels in love, trust me.
Chef’s Tips
The tri tip has to be fully submerged in the water for the entire cooking time in order to cook properly. They may try to float on you. If they do, make sure you’ve gotten 100% of the air out of the bag. You may need to open it and then reseal it. If you’re sure there’s no air in the bag, you can try to weigh it down by attaching another bag containing something heavy (marbles, pie weights, loose change, silverware) to the bottom of the sealed bag of steak.The sous vide does all the cooking here, but it won’t give you that gorgeous crust. That’s why, after the sous vide, we then transfer it to a cast-iron skillet for a few minutes at the end! The key to a really beautiful crust, though, is to make sure you dry the tri tip very well before searing it. The cast-iron skillet needs to be very, very hot, too.In the chimichurri sauce, make sure you use a really good-quality olive oil. If you don’t, you could end up with a bitter tasting chimichurri. You could also use avocado oil or refined liquid coconut oil in its place. For a skinnier chimichurri, swap out half of the olive oil with water.
Love Sous Vide? Try These Recipes!
Sous Vide RibsSous Vide ShrimpCrispy Sous Vide Chicken ThighsSous Vide Corned BeefSous Vide Ribeye with Garlic-Herb Butter
