Reverse-seared tri-tip steak with chimichurri, smashed new potatoes and grilled veg

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle BBQ for two-zone cooking, with charcoal banked on one side and no fuel beneath the other. Fit the lid and settle the temperature at 120°C, measured near the cooking grate. Have a probe thermometer, a chimney starter and a BBQ-safe metal tray ready.

2. 02

   Step 2SEASON THE TRI-TIP

   Pat the beef dry. Before seasoning, check the grain: it changes direction across a tri-tip, so note where the two sections meet. Rub with the rapeseed oil, then season all over with the salt, pepper and garlic granules.

3. 03

   Step 3GO LOW FIRST

   Put the beef on the indirect side, with its thicker end towards the charcoal. Insert the probe into the centre of the thickest section, close the lid and cook to 46–48°C internally, roughly 45–70 minutes. Start checking early; thickness matters more than weight. This leaves room for the hot finish and carry-over cooking.

4. 04

   Step 4MAKE THE CHIMICHURRI

   While the beef cooks, stir the parsley, garlic, chilli, oregano, vinegar and olive oil together. Season with salt and pepper, then leave for at least 20 minutes. Chop it by hand rather than blitzing it smooth. You want little flecks of herbs and a sauce with some bite.

5. 05

   Step 5BOIL AND SMASH

   Put the potatoes in a saucepan, cover with cold salted water and bring to the boil on the hob. Simmer for 15–20 minutes until a knife slides through easily. Drain and steam-dry for 5 minutes, then gently squash to about 2 cm thick. Coat with the oil, salt and pepper and arrange in a single layer on the metal tray.

6. 06

   Step 6TURN UP THE HEAT

   When the beef reaches 46–48°C, lift it onto a clean platter while you build the hot fire. Open the vents and add fully lit charcoal if needed, aiming for 220–240°C with the lid closed and a fierce direct zone. Put the potato tray on the indirect side and cook for 25–35 minutes, turning once. Move the tray nearer the coals if the edges need more colour, but keep checking the undersides.

7. 07

   Step 7CHAR THE VEG

   Toss the courgettes, peppers and onion with their oil, salt and pepper. Once the potatoes have had about 10 minutes, grill the veg over direct heat for 8–12 minutes, turning until marked and tender. Work in batches rather than piling it up. Move cooked pieces to the cooler edge, then transfer to a serving dish and cover loosely.

8. 08

   Step 8SEAR AND REST

   With the potatoes nearly crisp, sear the beef over the hottest part of the grill for 4–6 minutes in total, turning every 45–60 seconds and briefly colouring the edges. Move it away from any flare-ups. For medium-rare, remove at 52–54°C internally and rest on a warm platter for 10 minutes, loosely tented with foil; expect a final temperature around 54–56°C. These temperatures are for an intact whole-muscle cut, not mechanically tenderised beef.

9. 09

   Step 9SLICE ACROSS THE GRAIN

   Finish crisping the potatoes while the beef rests, and give the veg a brief flash over the coals if it needs warming. Divide the tri-tip where the grain changes direction, then slice each section thinly across its own grain. Pile onto a platter with the potatoes and veg. Spoon chimichurri over the beef and put the rest on the table. Those crisp potato edges want a dunk.