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Tri tip with Chimichurri Sauce
Ingredients
Marinade:
- 3 lb tri tip
- ¼ cup olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ Tbsp kosher salt
- 1 whole kiwi, pureed
- 1 lime, juiced
Chimichurri sauce:
- ½ cup cilantro, rough chop
- ½ cup mint leaves, rough chop
- ½ onion, rough chop
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 tsp sugar
- 1 Tbsp garlic, rough chop
- ½ tsp dried oregano
- 1 tsp red chili flakes
- 2 Tbsp white vinegar
- 2 Tbsp lemon juice
Ingredient:
- ½ cup olive oil
Instructions
- Mix all marinade ingredients together. Rub marinade all over the Tri tip and let it marinate for at least 3 hours, but ideally overnight.
- Remove meat from fridge and bring it to room temperature, around an hour.
- Preheat oven to 350 degrees.
- Grill Tri tip or sear it in a cast iron skillet with oil on medium high for 3 minutes on each side. Sear fat side down first, then flip over so when you put in the oven, fat side is facing up. Set remaining marinade sauce on the side and pour it on the beef after searing, right before it’s put in the oven.
- If using a cast iron skillet, then leave in the skillet, add remaining marinade sauce, and place in the oven. Otherwise place meat on a baking pan, add remaining marinade sauce, and put it in the oven to cook for 30 minutes. This should cook the beef to a medium to medium rare. Best to use a meat thermometer for your desired temperature.
- Combine all chimichurri sauce ingredients, minus the olive oil, in a mixer or food processor. Mix thoroughly together, then slowly stir in olive oil.
Nutrition
Serving: 1portion | Calories: 634kcal | Carbohydrates: 5g | Protein: 47g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Cholesterol: 150mg | Sodium: 1101mg | Potassium: 806mg | Fiber: 1g | Sugar: 1g | Vitamin A: 457IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 4mg
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