Tri-tip and Chimichurri Sauce | Santa Maria Grill

Main Dish

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Serves four (4) ppl.

Tri-tip Ingredients:

  • Two (2) lb. tri-tip cuts
  • Salt, to taste
  • Favorite Brisket Rub, to taste

Chimichurri Sauce:

  • One (1) cup fresh parsley leaves, chopped roughly
  • Four (4) garlic cloves, sliced in half
  • Two (2) tsp. dried oregano
  • Two (2) tbsp. red wine vinegar
  • ½ tsp. sea salt
  • ¼ tsp. course black pepper
  • ¼ tsp. red pepper flakes
  • 1/2 – 1/3 cup extra virgin olive oil

Chimichurri Directions:

  • Place parsley, garlic, oregano, red wine vinegar, sea salt, black pepper and red pepper flakes into a food processor.
  • While blending add olive oil until you reach your desired consistency.
  • Serve immediately (Note: If you can’t serve immediately, place in the refrigerator.  Allow it to sit in room temp 10 minutes prior to serving).

Tri-tip Directions:

  • Tenderize both sides of the tri-tip with a jaccard meat tenderizer.
  • Lightly dry brine both sides with kosher salt.
  • Prep your coals on the grill. We also use post oak wood for additional flavor.
  • Using a paper towel, dry off tri-tip and season both sides liberally with your favorite brisket rub.
  • Cook on both sides until you reach an internal temp of 125 degrees.
  • Rest and slice
  • Drizzle chimichurri sauce on top and enjoy!

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