Grilled Maminha with Chimichurri Sauce

Ingredients

• 1.5 kg (3.3 lbs) maminha (tri-tip) beef 1.5 kg (3.3 lbs) maminha (tri-tip) beef
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste Salt and pepper to taste
• For the Chimichurri Sauce: For the Chimichurri Sauce:
• 1 cup fresh parsley, finely chopped 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped 1/2 cup fresh cilantro, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup red wine vinegar 1/4 cup red wine vinegar
• 1/2 cup olive oil 1/2 cup olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 8g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, olive oil, chopped oregano, chopped thyme, salt, and pepper. Mix well to create a marinade.
2. 2.
   Place the maminha beef in a shallow dish and pour the marinade over it. Rub the marinade into the beef, ensuring it is evenly coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the marinated beef from the refrigerator and let it come to room temperature.
5. 5.
   Grill the maminha beef for about 15-20 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to ensure it reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
6. 6.
   While the beef is grilling, prepare the chimichurri sauce. In a bowl, combine the finely chopped parsley, finely chopped cilantro, minced garlic, red wine vinegar, olive oil, salt, and pepper. Mix well to combine.
7. 7.
   Once the beef is cooked to your liking, remove it from the grill and let it rest for a few minutes. Slice the maminha against the grain into thin slices.
8. 8.
   Serve the grilled maminha with a generous drizzle of chimichurri sauce on top. You can also serve the remaining chimichurri sauce on the side.

Treat your ingredients with care...

• Maminha (tri-tip) beef — Make sure to marinate the beef for at least 2 hours or overnight to enhance its flavor and tenderness.
• Chimichurri sauce — Adjust the amount of garlic and vinegar according to your taste preferences. If you prefer a spicier sauce, you can add a pinch of red pepper flakes.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Let the grilled maminha rest for a few minutes before slicing to allow the juices to redistribute and ensure a juicy result.
• If you can't find maminha beef, you can substitute it with flank steak or sirloin steak.

Serving advice

Serve the Grilled Maminha with Chimichurri Sauce as the main course, accompanied by traditional Brazilian sides such as farofa (toasted cassava flour), rice, and black beans. Garnish with fresh parsley or cilantro for an extra touch of freshness.

Presentation advice

Arrange the sliced grilled maminha on a platter and drizzle the vibrant green chimichurri sauce over the top. Garnish with sprigs of fresh herbs for an appealing presentation.