Recipe: Tri-tip with Chimichurri Sauce

Ingredients:

Sauce

1 cup chopped parsley

¾ cup low-sodium chicken broth

2 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

½ teaspoon dried oregano

¼ teaspoon salt

1/8 teaspoon black pepper

2 garlic cloves

½ cup shredded carrot

½ cup minced onion

Tri-tip

2-4 lbs tri tip

2 tsp Garlic powder

2 tsp Onion powder

1/2 tsp Mustard, dry

2 tsp Black pepper

2 tsp Brown sugar

1 tsp Cayenne pepper

1 tsp Chili powder

2 tsp Kosher salt

2 tsp Paprika

1/2 tsp Cumin

Directions:

The Meat

1. Stir together the spices in a small bowl to combine. Place the tri-tip on a cutting board and sprinkle with the seasoning. Gently rub seasoning into the tri-tip. Transfer tri-tip to a sealable bag or container and refrigerate for at least 1 hour and up to 8 hours.

2. Remove the bag of tri-tip from the refrigerator and allow it to come to room temperature. Preheat the oven to 450°F.

3. Sear the meat on both sides till browned.  You can also achieve this by broiling the meat for 3 minutes on each side.

4. Place the meat in the roasting pan. Place roasting pan on the center rack of the preheated oven for 20 minutes. Reduce the heat to 350°F and bake for another 20 to 40 minutes (20 minutes for rare tri-tip; 25 to 30 for medium-rare; and 35 to 40 for well-done). Bake times will vary depending on thickness of meat.

5. Remove meat from the oven and transfer it to a plate or cutting board. Allow it to rest 10 minutes.

The Sauce

1. Combine chimichurri ingredients.

2. Blend on high with a hand immersion blender.

When I say this was good…lawd!  We legit fell into a deep depression as soon as the meal was over.

Follow us on Twitter @FlairHuxtable, Instagram @Flair.Huxtable and @HomeBrewedLove, and Facebook at @Flair Huxtable! Then buy Lo’s first book, “The Semester,” HERE!