Roasted Tri Tip with Chimichurri
Roasted Tri Tip with Chimichurri
INGREDIENTS
Fresh parsley minced 2 cups
Garlic, minced 3 cloves
Shallots, minced 2 shallots
Red pepper flakes ½ tsp
Lemon zest 1 lemon
Lemon juice 2 lemons
Olive oil 1 cup
salt and pepper to taste
LET'S GET COOKING!
Remove roast from refrigerator and let sit at room temperature for 1 hour.
Preheat oven to 450 degrees F.
Place tri-tip on roasting rack. Roast until you have achieved the desired degree of doneness. Remove from heat and loosely tent with foil. Let rest 15 minutes.
Prepare the chimichurri while tri-tip is cooking. Chop parsley, shallot, and garlic until finely minced. Mix together in a medium bowl with red pepper flakes, lemon zest, and lemon juice. Add oil and season with salt and pepper. Let sit for 30 minutes to allow flavors to meld together.
Slice tri-tip against the grain and serve with chimichurri.
Serve with your favorite side dishes.