SCORED TRI-TIP w/ CHIMICHURRI
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santa maria style tri tip
This you will never forget!
Chef Miguel Raya
1 bunch flat leaf parleys finely choppedSalt to taste
4 minced garlic cloves
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp dried oregano
1 tsp chili flakes
1/4 tsp black pepper
Salt to taste
Score the fat of the tri-tip and salt it, leave it in your refrigerator for 1 hour but preferably overnight. This allows the tri-tip to be seasoned all the way through.
With Lump coal maintain a steady heat of 350F for roughly 15 minutes flipping Tri-tip. After both sides have cooked for 15 minutes, increase temp to 450F.
Cook tri-tip on top of a cedar plank to add some smoke flavor. Once the tri-tip reaches 110 internal temperature, let it hang out while the coals get nice and hot.
Sear for about 2 min or until it reaches 125 internal temperature. Let rest for 10 min before slicing.
While Tri-Tip is cooking combine all the ingredients for the Chimichurri into a processor or blender.
Serve on top of a crispy slice of bread and add chimichurri.