Chimichurri Tri-Tip Fajita Bowl | Wild Fork
Sliced Chimichurri Tri-Tip over rice with charred peppers and onions, finished with chimichurri sauce — a fajita-inspired bowl that's easy to prep ahead for the week.
INGREDIENTS
2 cups cooked rice
1/4 cup chimichurri sauce, for topping
LET'S GET COOKING!
1) Preheat oven to 425°F and bring tri-tip to room temperature, 10 minutes.
2) Sear tri-tip in olive oil in an oven-safe skillet over high heat, 4-6 minutes per side.
3) Transfer skillet to oven and roast 35-40 minutes, until internal temp reaches 125-130°F.
4) Rest 10 minutes, tented in foil.
5) While the roast rests, sauté WF Fajita Mix Blend in a hot skillet 6-8 minutes until charred and softened.
6) Slice tri-tip thin against the grain.
7) Build bowls with rice, peppers and onions, and sliced tri-tip.
8) Finish each bowl with a drizzle of chimichurri sauce.