Grilled Tri-Tip & Chimichurri

1: Whisk all marinade ingredients together until fully incorporated.

2: Pour marinade over tri-tip, cover and refrigerate for 24-48 hours.

3: Remove tri-tip from the refrigerator an hour before cooking to allow it to come to room temperature.

4: To make chimichurri, add parsley, cilantro, oregano, and garlic to a food processor and process until finely minced.

5: Transfer chimichurri to a serving bowl and mix in vinegar, water, olive oil, and chili flakes. Season with salt and pepper to taste.

6: Preheat the grill to medium, then add tri-tip.

7: Grill the tri-tip, flipping every 5 or so minutes, and baste with the leftover marinade each time you flip the meat.

8: Grill until the internal temperature reaches 125°F at the thickest part of the meat for medium rare, about 8-10 minutes per pound.

9: Allow the meat to rest for at least 15 minutes before slicing.

10: Serve alongside chimichurri.