Tri Tip Steak a la Parrilla with Chimichurri and Roasted Onions
Ingredients
- 4 cups packed fresh flat-leaf parsley leaves, finely chopped (about 1 1/2 cups)
- 1 cup loosely packed fresh marjoram or oregano leaves, finely chopped (about 1/4 cup)
- 1 cup canola oil
- 1/2 cup red wine vinegar
- 4 large garlic cloves, grated
- 1 teaspoon crushed red pepper
- 1 teaspoon colatura (Italian fish sauce) or Asian fish sauce
- 1/2 teaspoon hot paprika
- 1/2 teaspoon sweet paprika
- 5 tsp. kosher salt, divided
- 1 (4-pound) tri-tip steak
- 1 1/2 tsp. black pepper
- 8 large spring onion bulbs (about 2 pounds)
Instructions
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