Live Fire Republic

Santa Maria Tri Tip with Carrot Chimichurri!! 🔥🔥🔥

Santa Maria-style steak, the way it should be - All-American tri tip roasts seasoned boldly, seared, and encrusted over a smoldering bed of charcoal embers, carved against the grain, and finished with a rustic, charred spring onion and carrot top chimichurri. So darn good. Watch and read below for the full recipe. -Cheers, David @LiveFireRepublic x @WeberSeasonings Santa Maria-style Tri Tip Chimichurri: •3 whole tri-tip roasts, trimmed •Avocado oil •Weber Seasonings Steakhouse Reserve BOLD Charred Spring Onion Chimichurri: •2 cup carrot tops, finely chopped •2 cups cilantro, finely chopped •6-8 spring onions, grilled •1 tbsp garlic, minced •3 tbsp red wine vinegar •1/2 cup olive oil •1-2 red jalapeños, seeded and finely minced •Juice and zest of one tangerine •Salt and black pepper Establish a smoldering bed of charcoal embers below a Santa Maria style grill grate. As the fire comes up to temperature, splash tri-tips with avocado oil, then season heavily. Sear in close proximity to embers, turning often, until beautifully crusted; then elevate the grate and slowly cook until to 125–130°F internal. Remove from the heat and rest approx 10 minutes. Meanwhile, char spring onions over the coals, chop, and mix with remaining chimichurri ingredients, and season to taste. Slice roasts against the grain, and finish with chimichurri, then plate and serve family style alongside a slow view of the great outdoors.

No borders. No playbook. Just four pitmasters and on Europe’s biggest live fire stage - all in the heart of France at the Paris . 🇺🇸🔥🇫🇷🔥🇬🇧🔥🇮🇹

I teamed up with my buddy (UK), alongside the brilliantly talented and for a full-blown mystery box, challenge-style barbecue cook—no script, no safety nets, no preparation, just instinct, craft, and live fire in front of thousands of hungry Parisians!

We threw down the most beautifully prepared, reverse-seared pork pressa roast in the Kamado, cooked low and slow, then kissed over the flames, before lacquered in a roasted beet and red wine barbecue sauce. On the side, a bright and fragrant salad elevated with atop the plancha - featuring grilled asparagus, fennel, and pear, finished with crispy fried capers, orange zest and caramelized honey vinaigrette.

Meanwhile, Genevieve and Laure beautifully seasoned their ibirico pork, then prepared slowly over live fire, rested and carved into the most incredibly tender and savory bite of pressa. To compliment they teamed up on a mixed grill of French produce featuring asparagus, fennel, beats, radish, red onion and capers. Just remarkable!

This is what it’s about—food that cuts through language, brings people to the community table, and the type of fun that reminds you why we love to cook in the first place. -Blessings my friends, David x .Official