Tip Steak with Chimichurri and Garlic Aioli

3 Tri-tip sirloin (or sirloin or NY strip) steaks, 1.5 to 2 lb each and 1.5" thick; 2 c strongly brewed coffee; 1 c bourbon; 1/2 c extra virgin olive oil; 1/2 c light-brown sugar; 2 medium onions, coarsely chopped; 8 garlic cloves, coarsely chopped; 6 fresh bay leaves, plus more for garnish; 2 fresh banana peppers or Anaheim chiles, cut into 1/4" rings (optional) plus more for garnish; 2 dried chile peppers, crumbled--or 1/2 tsp crushed red-pepper flakes; 2 TBSP coarsely chopped fresh oregano, plus sprigs for garnish; 2 TBSP coarse salt, plus more to taste; freshly ground pepper, to taste; Chimichurri (recipe follows) for servin; Garlic Aioli (recipe follows) for serving; Yellow bell pepper, for garnish (optional)

Chimchurri
(makes about 1 cup)
1-2 jalapenos; 2 TBSP chopped fresh oregano leaves; 2 TBSP chopped, fresh flat-leaf parsley; 2 TBSP chopped fresh mint; 3 garlic cloves; 2 tsp sweet paprika; 1 tsp coarse salt; 3/4 c extra virgin olive oil; 2 tsp red-wine vinegar; freshly ground pepper, to taste

Garlic Aioli
(makes about 2 cups)
1 small head garlic; 2 cups plus 2 tsp extra-virgin olive oil; 4 large egg yolks, room temp; 3/4 tsp coarse salt; 2 TBSP plus 2 tsp fresh lemon juice; 2 TBSP heavy cream

1. Arrange steaks in a single layer in a shallow nonreactive dish (non-metal). Whisk together remaining ingredients and pour over steak. Cover and mariante in the refrigerator, flipping occasionally, for at least 6 hours (or up to 2 days).

2. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you hold your hand 5" above grill for just 3-4 seconds.) Transfer steaks to plates and pat dry; reserve marinade. Season steaks generously with salt and pepper. Cook over direct heat (the hotter part of the grill) until browned and caramelized, about 4 minutes per side, then move to indirect heat (the cooler part of the grill) and continue cooking until a meat thermometer registers 135 degrees for medium-rare, about 5 minutes more. Transfer to a platter, cover, and let rest 10-15 minutes.

3. Bring marinade to a boil in a suacepan; let boil 5 minutes. Pour over steaks, or serve on the side. Season steaks with salt and pepper. Serve with chimchurri and aioli, and garnish with bay leaves, fresh chiles, oregano and bell peppers.

Chimchurri Directioins
1. Place jalapenos directly over the flame of a gas-stove burner on high heat or on a grill. Roast jalapenos, turning with tongs, until blistered.

2. Mash together herbs, garlic, paprika and salt with a mortar and pestle or in a food processor. Heat oil over medium-low heat. Stir in herb mixture, jalapenos, vinegar and pepper. Cook until just heated through. Sauce can be stored in an airtight container for up to 1 week.

Garlic Aioli Directions
1. Preheat over to 375 degrees. Place garlic on a piece of parchment set over a piece of foil, and drizzle with 2 tsp oil. Fold and crimp to enclose. Roast until tender, about 1 hour. When cool enough to handle, squeeze cloves from skins.

2. Process garlic, egg yolks, and salt in a food processor until combined. With machine running, gradually add remaining 2 cups oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice and cream. Aioli can be refrigerated, covered up to 2 days; do no leave unrefrigerated for longer than 1 hour.

(Note: Uncooked egg yoolks pose a danger for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.)



Number of Servings: 12

Recipe submitted by SparkPeople user HERCKLE.