Try a tasty new take on the traditional meat-and-potatoes pairing. Prepared in our Cast Iron Grilling Basket, this hearty recipe features the flavorful addition of chimichurri marinated into the beef tips and baby potatoes. Originating in Argentina, this spicy sauce is a highly seasoned, mouthwatering mélange of olive oil, red wine vinegar, cumin, oregano, and garlic.
Level
Intermediate
Prep Time
20 minutes
Cook Time
55 minutes
Serves
6
Cook it With Our
Directions
- Season beef tips with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cumin. Add beef tips to a resealable bag with 2 tablespoons red wine vinegar, minced garlic, and 1 teaspoon brown sugar. Refrigerate for 30 minutes-4 hours.
- In a blender or food processor, pulse parsley, cilantro, oregano, 2 cloves garlic, crushed red pepper, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon cumin, 1 teaspoon brown sugar, and 2 teaspoons red wine vinegar. Slowly pour in ¼ cup olive oil while the food processor is running, until the chimichurri comes together.
- Preheat the Grilling Basket over medium-high heat for 10 minutes.
- Toss potatoes with ¼ cup olive oil, ½ teaspoon salt, ½ teaspoon pepper, 1 clove garlic, and 1 teaspoon cumin.
- Add potatoes to Grilling Basket, and cook undisturbed for 5 minutes. Stir and continue to cook until nicely charred and cooked through, about 10 more minutes.
- Remove potatoes to a paper towel-lined plate and close the lid, allowing the Grilling Basket to come back to temperature, 5 minutes.
- Discard excess marinade and add beef tips to the Grilling Basket in a single layer. Cook undisturbed for 4 minutes. Turn and cook for 2-3 minutes. Add potatoes back to Grilling Basket, along with ¼ cup chimichurri. Stir until coated.
- Remove from Grilling Basket and drizzle with chimichurri.
- Eat.
*Chef’s Note: Substitute sirloin steak for beef tips. Sirloin is a tender cut of meat that won’t break the bank.
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