Santa Maria Style Beef with Chimichurri

A Californian classic brought to life in your wood-fired oven. Tri-tip beef rubbed with a punchy salt and garlic spice blend, then seared in cast iron until a proper crust forms. Your pizza oven replicates the traditional red oak cooking beautifully - the wood smoke adds a depth of flavour that elevates this from good to exceptional.

The chimichurri is essential. Fresh herbs, anchovies, capers and mustard combine into a bright, sharp sauce that cuts through the richness of the beef. Make it while the meat rests and serve everything on a board for people to help themselves.

Ingredients

Beef

• 1kg beef tri-tip (or rump as an alternative)

Spice Rub

• 2 tbsp Maldon salt
• 1 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp celery salt
• 1 tsp garlic powder

Chimichurri

• 4-5 anchovies in oil
• 1 small handful capers, drained
• 1 clove garlic, peeled
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• Juice of 1 lemon
• Large bunch flat-leaf parsley, roughly chopped
• Large bunch basil, roughly chopped
• 100ml olive oil
• Freshly ground black pepper

Method

1. Mix the rub ingredients together and generously season the beef all over. Use about 2 tablespoons of rub per kilo of meat.
2. Place the seasoned beef on a cast iron tray and slide into your oven at a medium-hot temperature.
3. Turn the beef regularly to build up a good crust on all sides. Use a meat thermometer and remove when the internal temperature reaches 50 degrees for medium-rare.
4. Remove from the tray and rest for at least 10 minutes - the temperature will continue to rise as it rests.
5. While the beef rests, coarsely chop the chimichurri ingredients and combine in a serving bowl. The texture should be rough and chunky, not a smooth paste.
6. Slice the beef against the grain into thin strips and serve with the chimichurri alongside.