Tri-tip Roast with Chimichurri Sauce
- Number of Servings: 5
Ingredients
4 large cloves garlic1 cup loosely packed Italian parsley leaves1 cup loosely packed cilantro leaves1/2 cup loosely packed basil leaves3/4 cup extra-virgin olive oil1/4 cup unseasoned rice vinegar1 tsp kosher salt1/2 tsp pepper1/2 tsp hot sauce1 tri-tip roast, about 2-1/2 lb (1-1/4 kg) and 1-1/2 inches thick
DIRECTIONS
For marinade/sauce, in food processor, mince garlic. Add parsley, cilantro and basil. Pulse to finely chop. With motor running, slowly add oil in thin stream, then add vinegar, salt, pepper and hot sauce. Reserve half marinade/sauce.
Pour remaining half in large, resealable plastic bag. Add roast. Press our air; seal. Turn bag to distribute marinade. Place bag in bowl; refrigerate 4 to 6 hours, turning bag occasionally.
Remove roast from bag; discard marinade in bag. Let roast stand at room temperature 20 to 30 minutes before grilling. Grill roast over direct medium heat (350F to 450F) 5 minutes per side, or until well marked on each side. Move roast over indirect medium heat. Cook with lid closed to desired doneness, about 20 to 30 minutes, turning once, for medium-rare. Remove roast from grill to cutting board. Let rest, loosely covered with foil, 5 to 10 minutes. Cut across grain into thin slices. Serve warm with reserved sauce.
Makes 4 to 6 servings.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user __ALB__.
For marinade/sauce, in food processor, mince garlic. Add parsley, cilantro and basil. Pulse to finely chop. With motor running, slowly add oil in thin stream, then add vinegar, salt, pepper and hot sauce. Reserve half marinade/sauce.
Pour remaining half in large, resealable plastic bag. Add roast. Press our air; seal. Turn bag to distribute marinade. Place bag in bowl; refrigerate 4 to 6 hours, turning bag occasionally.
Remove roast from bag; discard marinade in bag. Let roast stand at room temperature 20 to 30 minutes before grilling. Grill roast over direct medium heat (350F to 450F) 5 minutes per side, or until well marked on each side. Move roast over indirect medium heat. Cook with lid closed to desired doneness, about 20 to 30 minutes, turning once, for medium-rare. Remove roast from grill to cutting board. Let rest, loosely covered with foil, 5 to 10 minutes. Cut across grain into thin slices. Serve warm with reserved sauce.
Makes 4 to 6 servings.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user __ALB__.
Nutritional Info Amount Per Serving
- Calories: 684.0
- Total Fat: 52.0 g
- Cholesterol: 147.4 mg
- Sodium: 544.3 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.7 g
- Protein: 47.5 g
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