Chimichurri Tri Tip Recipe

Inspired by The Twisted Fork

Time3h

Serves4

slow roasted tri-tip, herb chimichurri, pepperoncini, arugula, toasted ciabatta.

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Ingredients

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Tri-Tip and Chimichurri

2 pounds Tri-tip roast

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup Fresh parsley, chopped

1 cup Fresh cilantro, chopped

1 quarter cup red wine vinegar

3 cloves Garlic cloves, minced

1 teaspoon Red pepper flakes

1 cup Pepperoncini, sliced

2 cups Arugula

4 slices Ciabatta bread, sliced

2 tablespoons Butter, for toasting

Method

Preparation and Cooking

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.

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.

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.

Toast the Ciabatta

In a skillet, melt butter over medium heat. Add ciabatta slices and toast on both sides until golden brown.

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.