Get your FLAVOR ON here
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!
Get your FLAVOR ON here
Follow us!
Facebook: https://www.facebook.com/cookingwiththerobinsons/
Instagram: https://www.instagram.com/cookingwiththerobinsons/
YouTube: https://www.youtube.com/channel/UCr29v2aLWLHYVS2O5H1ggAQ