Tri-Tip Steak a la Parrilla with Chimichurri and Roasted Onions
Chef Norberto Piattoni of Mettā in Brooklyn cooks his tri-tip on the grill, then roasts whole onions in the embers underneath until charred and mellowed. The chimichurri steps away from the traditional Argentine version with fresh marjoram for oomph and fish sauce for a salty, savory edge.Slideshow:More Steak Recipes
June 2018