Chimichurri Tri Tip Recipe
slow roasted tri-tip, herb chimichurri, pepperoncini, arugula, toasted ciabatta.
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Ingredients
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Tri-Tip and Chimichurri
Method
Preparation and Cooking
- 1
Prepare the Tri-Tip
Preheat your oven to 225°F (107°C). Rub the tri-tip with olive oil, salt, and black pepper. Place it on a roasting rack in a baking dish.
- 2
Roast the Tri-Tip
Roast the tri-tip in the preheated oven for about 2.5 to 3 hours or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
- 3
Make the Chimichurri
In a bowl, combine chopped parsley, cilantro, red wine vinegar, minced garlic, and red pepper flakes. Stir in olive oil and mix well. Adjust seasoning with salt and pepper to taste.
- 4
- 5
Assemble the Dish
Once the tri-tip is done, let it rest for 10 minutes before slicing. Serve slices on toasted ciabatta, topped with chimichurri, sliced pepperoncini, and a handful of arugula.
