Tri-Tip and Shrimp with Pancetta Chimichurri
Tri-Tip and Shrimp with Pancetta Chimichurri
Ingredients
Main
- 1 pound beef tri-tip
- 1/2 pound jumbo shrimp, peeled and deveined
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
Pancetta Chimichurri
- 1 tablespoons olive oil
- 4 ounces pancetta, cut into 1/4-inch cubes
- 2 cloves garlic
- 1/2 cup packed fresh parsley leaves
- 1/4 cup fresh oregano leaves or 1 tablespoon dried
- 2 tablespoons plus 2 teaspoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon plus 1 1/2 teaspoons lemon juice
- Kosher salt and freshly ground black pepper
Instructions
- 1
Preheat a grill pan or preheat a gas or charcoal grill.
- 2
Season the tri-tip and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil.
- 3
Grill the shrimp for 1-2 minutes each side until pink and cooked through.
2 min - 4
Grill the tri-tip for approximately 5-6 minutes each side for medium rare (or until internal temperature reaches 135 degrees F.)
5 min - 5
In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Transfer to a paper towel-lined plate; set aside.
8 min - 6
In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, olive oil, and lemon juice.
- 7
Pulse until smooth. Season with salt and pepper, to taste.
- 8
Slice the tri-tip diagonally.
- 9
Arrange tri-tip on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.
