Entree: Argentina – Grilled Tri-Tip with Lemon-Garlic Chimichurri

Serving Size: 6

Approximate Time

Prep 10 min

Cook 50 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 tri-tip roast, approx. 3 lb (1.4 kg) total
- 1 cup (packed) (25 g) fresh flat-leaf parsley, finely chopped
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 6 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 tsp (2.5 g) red pepper flakes
- 1 tsp (5 g) coarse kosher salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) finely chopped fresh oregano or 1 tsp (1 g) dried oregano

Instructions

1. Prepare chimichurri by stirring together parsley, olive oil, red wine vinegar, minced garlic, lemon zest and juice, red pepper flakes, kosher salt, black pepper, and oregano; let sit at room temperature at least 30 minutes for flavors to marry.
2. Preheat grill to high. Season tri-tip lightly with salt and pepper and sear 4–6 minutes per side over direct heat, then move to indirect heat and continue grilling until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 20–25 more minutes.
3. Remove tri-tip and rest 10–15 minutes tented with foil. Slice thinly across the grain and spoon lemon-garlic chimichurri over the slices before serving.