Tri Tip with Chimichurri Sauce Recipe
Louisiana Grills Kitchen
Wood pellet recommendation
One trimmed Tri Tip Roast – Approx. 2.5 pounds
Louisiana Grills Prime Steakhouse Rub – To taste
¼ cup olive oil
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic, finely chopped or minced
2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper, to taste (about 1/2 teaspoon)
Set your Louisiana Grills to 250°F.
Coat meat lightly with olive oil, and then rub with the Louisiana Grills Prime Steakhouse Rub
Place directly on the grate, away from the heat source.
Tri Tip is done at 135-140 degrees, approx. 1 hour and 45 minutes cooking time at 250 degrees.
Once meat is done, remove from grill and allow to rest for 10-15 minutes. Once rested, slice the tri tip against the grain in thin slices and serve with Chimichurri Sauce – Enjoy!
Mix all ingredients together in a bowl. Let sit for at least 30 minutes, better to let sit for 2-3 hours to marry all the flavors.
More of a salsa fan? Try this Pico de Gallo for topping your next tri tip.
Pico de Gallo
- 3 Roma tomatoes diced
- ½ large brown onion – Diced
- 1 tablespoon chopped cilantro
- 1 small jalapeno diced
- 1 teaspoon Prime Steakhouse Rub
- Juice of ½ lime
Take all the above and thoroughly combine in a small bowl and let sit in the refrigerator for approx. 3 hours before serving to allow flavors to come together.