Sometimes the most delicious recipes are also the simplest. That’s definitely the case with this Tri Tip Recipe from past Featured Chef Russ Crandall, aka The Domestic Man. The Tri-Tip Roast is a relatively lean cut that comes from the Bottom Sirloin. It’s boneless and full of grass-fed flavor.
Chimichurri has become a popular sauce for grilled steaks and roasts adding a amazing depth of flavor. Some recipes use parsley as the main chimichurri ingredient, but Russ employs the delightful smells and flavors of cilantro here which makes this sooo delicious. Enjoy!
Recipe Author: Russ Crandall, The Domestic Man
USWM Shopping List: Beef Tri Tip
Time: 1 hr
- 1 tbsp kosher salt
- 1/2 tbsp black pepper
- 1/2 tbsp paprika
- 2 tbsp olive oil
- 2-4 lbs beef tri-tip
- 3 cloves garlic, minced
- 1 cup fresh chopped cilantro (about 3/4 bunch), stems included
- 1 tbsp fresh chopped oregano or rosemary leaves (about 2 sprigs)
- 2 tbsp red wine vinegar
- 1/3 cup olive oil, more to taste
- salt to taste
- 2 pinches black pepper
- 2 pinches crushed red pepper flakes
- lemon wedges for serving
Instructions For Argentinian Style Tri-Tip With Chimichurri
- Combine the marinade ingredients in a small bowl; stir to combine. Rub the marinade all over the tri-tip and set aside. Warm up the grill for indirect moderate heat: if using a charcoal grill, bank the coals to one side; if using a gas grill, ignite the burners on one side.
- Place the tri-tip on the cool side of the grill and cook until it reaches an internal temperature of 110F, about 25 minutes. As the meat cooks, combine the Chimichurri ingredients and set aside.
- Move the tri-tip to the hot side of the grill and cook on each side until lightly charred, about 2 minutes per side. Remove from the grill and rest for 10 minutes before slicing against the grain; serve with the Chimichurri and lemon wedges.
Meet The Chef
A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015.