Roasted Tri Tip of Beef With Chimichurri Sauce

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Chimichurri is a bright and bold green sauce often used as a condiment for grilled meat like the Tri-Tip roast.

Originally from Argentina, Chimichurri has made it's mark on American plates over the last few years.  My adaptation started with inspiration from Bon Appetit magazine but the basics are usually the same from recipe to recipe.  Fresh flat leaf parsley is combined with cilantro, garlic, oregano, olive oil, vinegar and seasonings.  We oven-roasted the garlic, and used plenty of it, then added a squirt of honey and some crushed red pepper.  This vibrant sauce is a welcome change from typical steak sauces or soy based marinades.

Grilling is our favorite cooking method in the summer, and every once in a while, we get to enjoy a good cut of meat.

The Tri-Tip Roast is a cut of beef similar to sirloin and pairs perfectly with the chimichurri.  Easy to cook and not typically very expensive, this tender cut of beef also slices beautifully.

Grilling is also a great way to cook when entertaining.

We've had company for the past week (plus two extra dogs) and enjoyed many meals from the grill.  The cleanup is simple and the payoff can be delicious.  Grilling is popular in the summer months but we've been known to stand outside in the cold too.  We love simple grilled vegetables from the garden so that's what I served with the Tri-Tip Roast with Chimichurri.

Chimichurri can also be used as a marinade so if you have any left-over, don't let it get away!

I also think a little minced shallot would be really nice here especially if it has a chance to soak up some of the red wine vinegar.  Don't you love a little vinegary bite!?

Tri-Tip Roast with Chimichurri – a wonderful meal with tons of great flavor

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Tri-Tip Roast with Chimichurri

Course: Condiment, Main Course

PRINT RECIPE

Chimichurri is a bright and bold green sauce often used as a condiment for grilled meat like the Tri-Tip roast.

For the roast:

• 1 (2-pound) Tri-Tip Roast
• 2 teaspoons olive oil
• Seasoned salt
• Fresh ground black pepper

For the Chimichurri:

• 5-6 large garlic cloves
• 2 tablespoons olive oil
• 1 cup flat leaf parsley, measured then finely chopped
• 1/4 cup cilantro leaves, measured then chopped
• 2 tablespoons red wine vinegar
• 1/2 tablespoon honey
• 1 tablespoon fresh oregano, chopped
• 1/3 cup olive oil
• 1 teaspoon crushed red pepper
• salt and fresh ground pepper to taste

To prepare the roast:

• Remove the tri-tip roast from the refrigerator and rub the 2 teaspoons of olive oil over the entire surface of the meat. Season both sides of the roast with your favorite steak seasoning and plenty of fresh ground black pepper. Allow the roast to rest at room temperature for 30 minutes.

• While the roast is resting, prepare the chimichurri.

To prepare the chimichurri:

• Preheat oven to 350 degrees. Place the unwrapped garlic cloves into a small ramekin and drizzle with 2 tablespoons of olive oil. Cover the dish with foil and bake for about 15-20 minutes or until the garlic is tender. Remove the pulp from the peel and place in a small mixing bowl. (See note)

• Add the parsley, cilantro, vinegar, honey, oregano, red pepper and 1/3 cup of olive oil. Stir all ingredients together and season with salt and pepper. Set aside.

• Preheat a gas grill on high with the lid closed.

• Once preheated, turn off half the burners and put the roast on the indirect heat side of the grill. Cover and grill, turning once, until an instant-read thermometer inserted in the thickest part of the meat reads about 100 degrees (about 30 minutes.) Move the roast to the direct heat and grill until lightly charred and the thermometer reads 115-120 degrees (about 5 minutes.)

• Remove the roast from the grill and allow it to rest for 15 minutes before slicing. The internal temperature will continue to rise off the heat.

• Slice the roast against the grain and serve with the chimichurri. The thinner parts of the roast may be closer to well done depending on your cut of meat.

• Sirloin is a good substitute for the Tri-Tip Roast if your butcher doesn't carry that cut of beef.
• If your local grocery store has an olive bar, you may be able to find roasted garlic already prepared.
• Adapted from a recipe in Bon Appetit magazine, July 2016

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It's Monday again and another hot one is on the way.  We had so much rain in the spring but it appears we're in the drought phase now.  Hot and dry and thank goodness for air conditioning!

Several months ago I mentioned we were in the middle of a kitchen renovation.  We started in early April and to this date, still do not have countertops, or flooring, and plenty of other more minor unfinished projects.  We've had structural problems and the floor had to be jacked up, leveled and stabilized to support the new floor tile.  I've missed my dishwasher and the overhead light most of all.  I guess one should assume that if it can go wrong it will when doing these types of projects.  However, we purchased granite countertops and they are supposed to be installed this week.  Fingers crossed that I can get rid of my plywood countertops and start to get back to a more normal kitchen flow.  Our kitchen is not elaborate or fancy but I think it will be pleasingly functional when it's all said and done.  Can't wait!

Fresh corn is being harvested here in Virginia so please check back later this week for a new corn recipe!  Thanks so much for stopping by!

Tricia

edwardscarded.blogspot.com

Source: https://www.savingdessert.com/tri-tip-roast-chimichurri/

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