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Roasted Tri-Tip with Chimichurri

Course Main Course
Cuisine Spanish
Keyword beef
Total Time 1 hour 30 minutes
Servings 8
Author Christine Ma

Ingredients

  • 4 lb tri-tip roast
  • 2 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon oregano
  • 2 teaspoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon rosemary

Chimichurri

  • 2 cups parsley minced
  • 3 cloves garlic minced
  • 2 shallots minced
  • ½ teaspoon red pepper flakes
  • zest of 1 lemon
  • juice of 2 lemons
  • 1 cup olive oil
  • salt and pepper

Instructions

  • Rub tri-tip roast with olive oil on both sides. Combine seasonings starting from salt - rosemary and rub onto tri-tip on both sides. Refrigerate overnight.
  • 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 for 30 minutes or until internal temperature reads 130 degrees F for medium-rare. Cook until 140 for medium. 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.