2 1/2 to 3lbsof tri-tip steaks, or any other favorite cut of beef
Chimichurri Marinade/Sauce:
1large shallot, peeled
1/2red bell pepper, stem and seeds removed
1jalapeño, stem removed with half of the seeds
1bunch cilantro, stems removed
1bunch parsley, stems removed
1bunch (0.75 oz) container oregano, stems removed
4clovesof garlic, peeled
3/4cupolive oil
1/2cupred wine vinegar
3Tbsplime juice (about 1 medium lime)
salt to taste
Pineapple Salsa:
2cupsfresh pineapple, diced small (about 1 whole pineapple)
1red bell pepper, diced small
1/2cupcilantro, chopped
1/4cupred onion, diced small
1jalapeño, stem and seeds removed, diced small
2Tbspsugar, optional (to help pineapple release its juices and balance the heat)
Instructions
Place the chimichurri ingredients into a food processor or blender and pulse until combined.
Place steaks and HALF of the chimichurri sauce into a zip-top bag. Marinade meat in the refrigerator overnight or 3 hours minimum. Refrigerate extra chimichurri sauce in an airtight container as well.
Prepare pineapple salsa, by dicing/chopping each ingredient. Combine ingredients into a bowl. Cover and refrigerate until ready to serve. (The salsa is better the 2nd day, so if you have time to marinade the meat overnight, let the salsa merry overnight too.)
Once the steaks have marinated, grill to desired doneness.
Serve steaks with pineapple salsa and extra chimichurri sauce.