Entrée: United States – Tri-Tip Roast with Chimichurri Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

2-3 lbs (900 g / 1.4 kg) tri-tip roast
Salt and pepper to taste
2 tbsp (30 ml) olive oil
For the Chimichurri Sauce:
1 cup (30 g) fresh parsley, finely chopped
4 cloves garlic, minced
2 tbsp (8 g) fresh oregano, chopped
1 / 2 cup (120 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1 tsp red pepper flakes
Salt and pepper to taste

Instructions

1. **Prepare the Chimichurri Sauce**: In a medium bowl, combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well. Adjust seasoning to your taste. Set aside for flavors to marry while preparing the tri-tip.
2. **Season the Tri-Tip**: Rub the tri-tip roast with olive oil, then season generously with salt and pepper on all sides.
3. **Heat the Grill**: Preheat your grill to high heat. Once hot, sear the tri-tip roast on both sides for approximately 6-8 minutes per side to achieve a nice crust.
4. **Roast the Tri-Tip**: Lower the grill to medium heat and cook for an additional 20-30 minutes, or until the internal temperature reaches 130°F for medium-rare, or your preferred level of doneness.
5. **Rest the Meat**: Remove the tri-tip from the heat and let it rest under a foil tent for about 10 minutes.
6. **Serve**: Slice against the grain and top generously with the chimichurri sauce. Enjoy with roasted potatoes or a green salad.