Santa Maria-Style Grilled Chimichurri Tri-Tip | Wild Fork
Medium
Prep Time 10 MinCook Time 70 MinServings 6-8
A whole Chimichurri Tri-Tip roast, grilled low and slow over indirect heat the Santa Maria way, then sliced thick and served with extra chimichurri sauce. A true centerpiece cut.
LET'S GET COOKING!
1) Bring tri-tip to room temperature, 10 minutes.
2) Preheat grill for two-zone cooking (medium-low direct heat).
3) Rub roast lightly with olive oil and place over indirect heat.
4) Grill, turning every 6-7 minutes, until internal temp reaches 125-130°F, about 45-60 minutes total.
5) Rest 10 minutes, tented in foil.
6) Slice against the grain (remember the grain shifts direction partway through the roast). Serve with chimichurri sauce.