Tri-Tip Roast with Chimichurri Sauce
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This tri-tip roast is marinated in a savory sauce and then grilled. You want to sear the roast at first, then lower the heat and continue grilling until done.
ingredients
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serves: 4-6
1 tri-tip roast (about 2 pounds and 1 1/2 inches thick)
MARINADE AND SAUCE:
4 large garlic cloves
1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh basil leaves
3/4 cup extra virgin olive oil
1/4 cup rice vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco® sauce
Servings Per Recipe: 4
Amount per Serving
Calories: 759
- Total Fat: 60.1 g
- Saturated Fat: 12.7 g
- Trans Fat: 0 g
- Cholesterol: 149.8 mg
- Sodium: 731.4 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.8 g
- Sugars: 2.6 g
- Protein: 47.9 g
preparation
1. To make the marinade and sauce: In a food processor, mince the garlic. Add the parsley, cilantro, and basil. Pulse to finely chop the herbs. With the processor running, slowly add the oil in a thin stream, and then add the remaining ingredients for the marinade and sauce. Pour about half of the mixture into a large, resealable plastic bag and set the other half aside for sauce. Add the roast to the bag. Press out the air and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours.
2. Remove the roast from the bag, discard the marinade in the bag, and allow to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once. Move the meat over Indirect Medium heat and cook to the desired doneness, 20 to 30 minutes more for medium-rare. Remove from the grill and let rest for 5 to 10 minutes. Cut into thin slices and serve warm with the reserved sauce.
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