Tri Tip w/ Chimichurri

Ingredients

• • 1 Tri Tip Roast (2.5-3lbs avg.)

  • 1 cup Olive Oil

  • Salt & pepper

  • 1 cup Italian Flat Leaf Parsley finely chopped

  • 1 cup Cilantro finely chopped

  • 4 cloves Garlic minced

  • 1 Tablespoon Lemon Zest (1/2 lemon)

  • 2 Tablespoon Lemon Juice (whole lemon)

  • ¼ cup Red Wine Vinegar

Preparation

Making the Chimichurri

• • Trim the ends off the parsley and cilantro.   Combine parsley, cilantro, olive oil, red wine vinegar, garlic, lemon juice, and lemon zest in a small food processor.   Add salt & pepper to taste.  Pulse until chopped and it reaches the desired consistency, if necessary add additional olive oil.    You can make this ahead of time and refrigerate which will help the flavors meld together.

Cooking the Steaks

• • Drizzle Olive Oil over both sides of Tri Tip roast. Reserve remaining olive oil.

  • Season both sides with salt & pepper.  Rest for 1 hour on counter before grilling.

  • Prepare the grill for indirect cooking or 2-zone cooking if possible.  Light and bring the temperature to ~225⁰. 

  • Place Tri tip on the grill and cook for ~25-30 minutes or until internal temp reaches 100⁰-105⁰.

  • Remove Tri Tip from grill, take the heat deflectors out and adjust the vents so the grill climbs to 500⁰.

  • Sear the Tri Tip on both sides for 4 minutes each side or until internal temperature reaches ~130⁰ for slightly over medium-rare.

  • Remove from grill and rest for 10 minutes. Slice against the grain and serve with chimichurri sauce.