Beef / Pork

Tri-tip Roast with Chimichurri Sauce is for Dinner.

Tri-tip Roast with Chimichurri Sauce takes several minutes to prepare.

Tri-tip Roast with Chimichurri Sauce takes several minutes to cook.

Tri-tip Roast with Chimichurri Sauce makes 5 servings.

The ingredients for Tri-tip Roast with Chimichurri Sauce are:

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

Here is how you make Tri-tip Roast with Chimichurri Sauce:

DIRECTIONSFor 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.Serving Size: 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user __ALB__.

The nutritional information for Tri-tip Roast with Chimichurri Sauce is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 684.0

• Total Fat: 52.0 g
• Cholesterol: 147.4 mg
• Sodium: 544.3 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 0.7 g
• Protein: 47.5 g