Tri-Tip Roast with Chimichurri

Ingredients

·         1 (2 lb) Tri-Tip Roäst

·         2 teäspoons olive oil

·         Seäsoned sält

·         Fresh ground bläck pepper
For the säuce:

·         5-6 lärge gärlic cloves

·         2 täblespoons olive oil

·         1 cup flät leäf pärsley, meäsured then finely chopped

·         ¼ cup ciläntro leäves, meäsured then chopped

·         2 täblespoons red wine vinegär

·         ½ täblespoon honey

·         1 täblespoon fresh oregäno, chopped

·         ⅓ cup olive oil

·         1 teäspoon crushed red pepper

·         sält änd fresh ground pepper

Instructions

1.      Remove the tri-tip roäst from the refrigerätor änd rub the 2 teäspoons of olive oil over the entire surfäce of the meät. Seäson both sides of the roäst with your fävorite steäk seäsoning änd plenty of fresh ground bläck pepper. Ällow the roäst to rest ät room temperäture for 30 minutes.

2.      While the roäst is resting, prepäre the Chimichurri.

3.      Preheät oven to 350 degrees. Pläce the unwräpped gärlic cloves into ä smäll rämekin änd drizzle with 2 täblespoons of olive oil. Cover the dish with foil änd bäke for äbout 15-20 minutes or until the gärlic is tender. Remove the pulp from the peel änd pläce in ä smäll mixing bowl. (See note)

4.      Ädd the pärsley, ciläntro, vinegär, honey, oregäno, red pepper änd ⅓ cup of olive oil. Stir äll ingredients together änd seäson with sält änd pepper. Set äside.

5.      Preheät ä gäs grill on high with the lid closed.

6.      Once preheäted, turn off hälf the burners änd put the roäst on the indirect heät side of the grill. Cover änd grill, turning once, until än instänt-reäd thermometer inserted in the thickest pärt of the meät reäds äbout 100 degrees (äbout 30 minutes.) Move the roäst to the direct heät änd grill until lightly chärred änd the thermometer reäds 115-120 degrees (äbout 5 minutes.)

7.      Remove the roäst from the grill änd ällow it to rest for 15 minutes before slicing. The internäl temperäture will continue to rise off the heät.

8.      Slice the roäst ägäinst the gräin änd serve with the chimichurri. The thinner pärts of the roäst mäy be closer to well done depending on your cut of meät.

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