Tri tip: Santa Maria style on grilled garlic bread topped with pico de gallo and chimichurri
Tri Tip: Santa Maria style on grilled garlic bread topped with pico de gallo and chimichurri
Herd & Grade
Ingredients
Chimichurri
- 1/4 cup coarsely chopped parsley
- 3 tablespoons red wine vinegar (or lemon juice)
- 4 large garlic cloves, minced (2 1/2 tablespoons)
- 2 tablespoons oregano leaves
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
Tri Tip Seasoning
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 ½ teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- ¼ teaspoon cayenne pepper
- 1 Pure Black Tri Tip
- 1/3 cup red wine vinegar
- 1/3 cup oil
- 4 cloves crushed garlic
Directions
Chimichurri
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
This traditional chimichurri recipe is incredibly versatile. Serve it over beautifully grilled steaks
How To Cook a Tri Tip (Santa Maria Style)
- Mix salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper in a bowl.
- Place the Tri Tip in a glass baking dish and coat on all sides with spice mixture. Cover and refrigerate for 4 hours. After, remove from refrigerator and let it sit uncovered for 30 minutes.
- Stir together vinegar, oil, and crushed garlic. Preheat grill to high heat.
- Place tri-tip on grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Continue this process for about 30 minutes or until your meat thermometer reads 130°F. Let rest for 10 minutes before slicing.
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