Tri-tip Roast with Chimichurri Sauce

I think this was last night's dinner. If not, it is close.

Basically you need to run out and make this now. Of course, it is from Weber's Real Grilling, so of course, it is excellent.

Neither D and I were familiar with Tri-Tip but he got some for free, so we decided to try it. It was very good. Add the herbful chimichurri with it. Yum. A good tang. I can't wait to have it again. We had with elote.

Tri-tip Roast with Chimichurri Sauce 

Photo by ALB

From Weber's Real Grilling (Weber-Stephen Products, 2005, $33.95) by Jamie Purviance. For indirect heat, light one side of grill and place food on unlit side.

INGREDIENTS
4 large cloves garlic
1 cup loosely packed Italian parsley leaves
1 cup loosely packed cilantro leaves
1/2 cup loosely packed basil leaves
3/4 cup extra-virgin olive oil
1/4 cup unseasoned rice vinegar
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp hot sauce
1 tri-tip roast, about 2-1/2 lb (1-1/4 kg) and 1-1/2 inches thick

DIRECTIONS
For marinade/sauce, in food processor, mince garlic. Add parsley, cilantro and basil. Pulse to finely chop. With motor running, slowly add oil in thin stream, then add vinegar, salt, pepper and hot sauce. Reserve half marinade/sauce.

Pour remaining half in large, resealable plastic bag. Add roast. Press our air; seal. Turn bag to distribute marinade. Place bag in bowl; refrigerate 4 to 6 hours, turning bag occasionally.

Remove roast from bag; discard marinade in bag. Let roast stand at room temperature 20 to 30 minutes before grilling. Grill roast over direct medium heat (350F to 450F) 5 minutes per side, or until well marked on each side. Move roast over indirect medium heat. Cook with lid closed to desired doneness, about 20 to 30 minutes, turning once, for medium-rare. Remove roast from grill to cutting board. Let rest, loosely covered with foil, 5 to 10 minutes. Cut across grain into thin slices. Serve warm with reserved sauce.

Makes 4 to 6 servings.

No NI because again, I don't know how to account for a marinade.