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Argentineans eat more beef per
capita than any other country's
citizens, and when they cook it
outdoors, they always do it over
wood to infuse the meat with deep,
smoky flavor. Here, after a quick
marinade, we grill the thick
tri-tip cut over direct heat so
that it forms a nice brown crust on
the outside while the inside stays
pink and juicy. What to buy: For
authentic flavor, look for
grass-fed beef, the traditional way
of raising cattle in Argentina.
Special equipment: Pieces of wood
char known as lump charcoal can be
found at most grocery and hardware
stores. A chimney starter makes
lighting charcoal a snap. Place a
wad of newspaper in the bottom,
fill the top with charcoal, and
light the newspaper. Using a
chimney starter means that there is
no need for lighter fluid, which
would ruin the flavor that comes
from the wood. Charcoal chimney
starters can be found at hardware
stores or online. You'll need an
instant-read thermometer to know
when the tri-tip has reached a
perfect medium rare. Game plan:
You'll need to make our Argentine
Chimichurri Sauce before you begin.
This recipe was featured as part of
our Argentine Grilling menu.
