@typhur_culinary: POV: You're 1 batch away from the BEST Chicharron you've ever had 😏 Ingredients 2–3 lb tri-tip roast (room temperature) 1 tbsp olive oil 1 tsp salt 1 tsp black pepper (freshly cracked) 1 tsp garlic powder Thanks to Sync Oven’s built-in wireless thermometer, we hit medium-rare every time—no guesswork, no stress. Cumin Chimichurri 1 cup parsley (finely chopped) 2 tbsp fresh oregano (finely chopped) 3 cloves garlic (minced) ½ tsp red pepper flakes ½ tsp ground cumin 1 tsp cracked coriander seed 2 tbsp red wine vinegar ½ cup olive oil ½ tsp salt ¼ tsp black pepper Instructions 1. Pat tri-tip dry. Rub with olive oil and season with salt, pepper, and garlic powder. 2. Insert probe into thickest part. Set Sync Oven to 250°F and target 120°F for medium-rare. Cook until reached (35–45 min). 3. Rest 5 minutes. Heat cast iron and sear 60–90 sec per side until browned. 4. Rest 10 minutes. 5. Mix parsley, oregano, garlic, red pepper, cumin, coriander, salt, and pepper. Stir in vinegar, then whisk in olive oil. Let sit 10 min. 6. Slice tri-tip against the grain in two sections (grain changes direction). 7. Arrange on platter and spoon chimichurri over top. Optional: sprinkle with flaky salt.

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Saturday 18 April 2026 23:25:01 GMT