Ginger Soy Sous Vide Tri Tip with Asian Chimichurri

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Sous Vide Tri Tip comes out so delicious and buttery, I think it's the best way to cook trip tip! Cooking tri tip sous vide allows it to get ultra tender and juicy and comes out absolutely perfect.

Cooking beef sous vide is the most amazing way to get ultra tender, juicy, never overcooked beef! I am just in love with this method of cooking, and it works perfect for this tougher cut of meat (like this sous vide chuck roast).

If you are a newbie to sous vide cooking, you may want to read this article "what is sous vide cooking" before getting started.

Trip tip is a great cut to sous vide because it can be tough and the sous vide allows it to tenderize to the point of buttery deliciousness. Same goes for these sous vide veal chops, sous vide picanha and sous vide lamb chops!

And the Asian chimichurri is so good you'll be hunting for things to use it on once you've finished your steak. HINT - it's great on this grilled flank steak, pork belly tacos or these Instant Pot beef short ribs.

Use it in place of regular chimichurri if you like that Southeast Asian flavor. You can also serve it with this cilantro chimichurri.

Jump to:

• Ingredients
• Step By Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Sous Vide Trip Tip ingredients:

Asian Chimichurri ingredients:

Most grocery stores carry trip tip so it should be easy to find.

If your tri tip has the fat cap on it, trim it off as it will not render cooking it at this low heat, leaving a rubbery fatty piece. **you can always remove it after cooking too

Don't be overwhelmed by the chimichurri ingredients - it looks like a lot, but you're just dumping them all in a food processor, so making it is SUPER easy!

Fresh herbs are absolutely necessary to make this chimichurri. Mint, basil cilantro and parsley are the herbs used.

The fish sauce ( I highly recommend using Red Boat 40 fish sauce), lime juice and rice vinegar give it the perfect tangy umami flavor.

Thai chilies can be found at a lot of grocery stores. If you can't find them, you can substitute serrano or use dried Thai chilies (they are spicier though).

Packaging Tri Tip For the Sous Vide

An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. You can do this by using either vacuum sealing or the water displacement method.

A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum.

Having the bag sealed airtight prevents it from floating, which can result in uneven cooking and possible contamination with bacteria. I use a FoodSaver to seal my food.

The displacement method is where you place your food in a zip lock freezer bag (make sure it's a good quality one made from polyethylene), place the bag in a container of water, and allow the pressure to force all the air out of the bag.

Both of these methods work for this recipe (I prefer the vacuum sealer method as it's ultra convenient), so use whichever you feel more comfortable with!

Learn more about sous vide cooking!

What Temperature to Sous Vide Tri Tip

I have found the perfect temperature for rare to medium rare tri tip is 129F degrees. For a slightly more done tri tip, cook it at 131F degrees to 134F degrees for medium rare to medium.

This recipe calls for cooking the tri tip for 2-2 ½ hours, but you can cook it anywhere up to 4 hours for an even more tender, melt-in-your-mouth steak. I find any more than 4 hours the meat starts to take on a mushier texture.

I prefer the meat to have a slight chew, which is why I choose to cook it for only 2-2 ½ hours.

I recommend using a quality, reliable sous vide to ensure your meat is cooking at the correct temperature. I recommend the Anova Precision cooker as it's the one I use, but the Joule also has great reviews on Amazon and comes recommended in several sous vide groups I belong to.

Step By Step Instructions

Heat the water bath to 129F degrees.

Season the trip tip with salt and pepper and place in a vacuum sealed (or thick freezer bag) bag with the soy sauce, crushed garlic and ginger slices.

Use a vacuum sealer or the water displacement method (see above) to seal the bag.

Cook the trip tip in the water bath for 2 to 2 ½ hours.

Remove and immediately place in an ice bath for 10-15 minutes to cool it and keep it from overcooking when you sear it.

Remove the tri tip from the bag and pat dry. Season lightly with salt and pepper on both sides. **patting the meat dry helps to ensure you get a good crust when searing.

Heat a large skillet or griddle over high heat until it is smoking.

**You can also use a grill to sear the outside of the beef.

Place the tri tip on and cook for 1 minute a side, until a crust forms on each side.

Remove, slice against the grain, and serve with Asian chimichurri. No need to let it rest with sous vide!

How to Make Asian Chimichurri

Combine all ingredients except olive oil in a food processor.

Pulse until a paste forms and ingredients are well combined.

Stir in the olive oil and serve with the trip tip.

If you like this recipe, you'll probably also really love this sous vide london broil.

Expert Tips

1. Cooking at 129F degrees results in a medium rare steak. To cook to medium, use 134F degrees. However, 129F degrees provides the best results.
2. To make the chimichurri spicier, add an additional 1-2 Thai chilies.
3. If your tri tip is frozen, just add 1 hour to the cook time.
4. Cook the steak up to 4 hours for a more tender melt-in-your-mouth texture.
5. Placing the meat in an ice bath after taking it out will prevent it from overcooking when searing it.

How to Use Leftover Tri Tip

This would be great used in this Thai beef salad, but would also be great leftover in these recipes:

• Use it for steak sandwiches;
• Use it in tacos and serve it with this amazing green salsa;
• Beef stroganoff is great with tender beef;
• Make a French dip sandwich.

How to Reheat Tri Tip

You can reheat this tri tip in the microwave, just be careful to to overcook it. Do 30 seconds at a time until warmed through.

You can also heat a water bath to 130 degrees and place the steak (in a freezer bag) in and cook for 10-15 minutes until heated through.

Did you make this sous vide tri tip? Rate the recipe and comment below to let me know how you liked it!

Recipe