Tri-Tip Roast with Chimichurri

• Gluten free
• Paleo

• Meat

  • 1 (2 lb tri-tip, Roast

• Produce

  • 1/4 cup Cilantro, leaves
  • 1 cup Flat-leaf parsley
  • 5 Garlic cloves, large
  • 1 tbsp Oregano, fresh

• Condiments

  • 1/2 tbsp Honey

• Baking & Spices

  • 1 tsp Red pepper
  • 1 Salt and fresh ground pepper
  • 1 Seasoned salt

• Oils & Vinegars

  • 24 tsp Olive oil
  • 2 tbsp Red wine vinegar

Found on savingdessert.com

Description

Ingredients

• 1 (2 lb) Tri-Tip Roast
• 2 teaspoons olive oil
• Seasoned salt
• Fresh ground black pepper For the sauce:
• 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

Directions

• 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.
• 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 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 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.