Santa Maria Tri-Tip with Chimichurri | Caitlin Jesson
Santa Maria Tri-Tip with Chimichurri
25 mins prepServes 6
A flavorful Santa Maria tri-tip roast paired with a fresh chimichurri sauce made from herbs and garlic. This dish is complemented by crusty bread and wine, making it perfect for any gathering. The tri-tip is seasoned well and cooked either on the grill or in the oven until juicy and tender.
1: To make chimichurri, add parsley, cilantro, oregano, and garlic to a food processor and process until finely minced.
2: Transfer to a serving bowl and mix in vinegar, water, olive oil, and chili flakes. Season with salt and pepper to taste.
3: To make tri-tip, combine salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper in a bowl.
4: Pat tri-tip dry with paper towels and rub spice mixture on all sides.
5: Wrap the meat in saran wrap and refrigerate for 4 hours to tenderize.
6: Remove tri-tip from refrigerator 30 minutes prior to cooking to bring it to room temperature.
7: Preheat an outdoor grill for medium-high heat and lightly oil the grates.
8: Place tri-tip on the grill and cook, flipping every five minutes until it starts to firm up and is reddish-pink and juicy in the center, about 25 to 30 minutes total.
9: An instant-read thermometer should read 130°F when inserted into the thickest part of the meat. Remove from grill and let rest for at least 10 minutes before serving.
10: If cooking in the oven, preheat to 350°F, sear the meat in a cast iron pan, then transfer to oven and cook for about 20 minutes until the internal temperature reaches 130°F.
