Tri-tip and Chimichurri
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yields: 4-6 servings
 
Serve with a baked potato.
Ingredients
  • 2 tbsp Olive Oil
  • 1.5 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tsp Pepper
  • 1.5 lb Tri-tip
  • 6 Green Onions, washed & trimmed
  • 4 Roma Tomatoes, sliced in half
  • 1 large Onion, cut into ¼ inch slices
  • Chimichurri: 3 tbsp Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1 tsp Chili Flakes
  • 3 cloves Garlic
  • 1 tsp Salt
  • ½ cup Oregano, fresh
  • 2 cups Parsley, stemless
Instructions
  1. Preheat oven to 415F.
  2. Combine olive oil, garlic powder, salt, and pepper in small bowl.
  3. Rub tri-tip with oil mix.
  4. Place sliced onions on the bottom of Dutch oven.
  5. Place tri-tip on top of onions.
  6. Place green onions and tomatoes inside pot.
  7. Bake for 35 minutes for Medium done meat.
  8. In a food processor throw in the remaining seven ingredients.
  9. Process until smooth or a consistency you would like.
  10. Allow meat to rest for 10-15 minutes before slicing.
  11. Serve with the tomatoes and onions.
Recipe by Cook Eat Delicious! at http://www.cookeatdelicious.com/sauce-recipes/tri-tip-and-chimichurri-sauce-recipe.html