Chimichurri Tri Tip
 

4-5 pounds tri tip

chimichurri sauce

2 cups of olive oil
2 bulbs of garlic minced
4 5 inch long sprigs of rosemary finely chopped
4 lemons zested
4 lemons juiced
1 tbsp of salt
1 tbsp of crushed red pepper

Combine all ingredients for chimichurri sauce an hour or two before applying to meat. Shake or stir chimichurri sauce good right before applying to meat.

Take tri tip out of fridge and lay tri tip in 9x13 and pour 1 cup of chimichurri sauce over the tri tip and let sit at room temp. for 1-1 1/2 hours (marinate). Broil or grill to your liking. Cut tri tip in 1/4 inch thick slices. Plate meat and pour remaining sauce on top of cooked meat. Done! So good! One of my favorites! Good with lamb and chicken too!


Damon

Tri Tip is one the the cuts of meat not too many people are familiar with.We use it all the time now for stews.Our butcher friend turned us on to it many years ago and it was hard too find at first.Thanx for recipe we live down here in S.Florida and I grow a lot of Parsley and Cilantro,so now I can impress some of our Latin friends.

Love chimichurri sauce! Thanks for the recipe.

Dewayne Mater

kurt- This is an unusual chimichurri recipe in that there is no parsley, instead substituted with rosemary which gives the chimichurri a more earhty flavor if you will. Combined with the lemon zest and juice and other stuff ,it makes for a really unique but great chimichurri IMO.

Damon

Thanx I passed it on to the wife,I am the grower and she cooks.