Tri-Tip Roast with Chimichurri

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5 from 4 votes

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

Prep Time20

Cook Time30

Total Time50

Course: Condiment, Main Course

Cuisine: American

Keyword: sauce

Servings: servings

Calories: 176kcal

Author: Tricia

Ingredients

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
¼ cup cilantro leaves measured then chopped
2 tablespoons red wine vinegar
½ tablespoon honey
1 tablespoon fresh oregano chopped
⅓ cup olive oil
1 teaspoon crushed red pepper
salt and fresh ground pepper to taste

Instructions

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°F. 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 ⅓ 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°F (about 30 minutes.) Move the roast to the direct heat and grill until lightly charred and the thermometer reads 115-120°F (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.

Notes

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

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition