Chimichurri

The best description that I have ever heard in regards to Chimichurri sauce was that the steak it was placed on tasted like it had been dragged through the garden. That's exactly what the sauce is....a garden medley of herbs that come together to make a fresh and fabulous topping for a nice grilled steak.

The recipe that I used is as follows:

1 bunch flat leaf parsley

8 cloves minced garlic

3/4 cup extra virgin olive oil [you don't need this much!! add a little, and add more if its needed]

1/4 cup red wine vinegar

juice of 1 lemon wedge

1 tablespoon diced red onion

1 teaspoon dried oregano

1 teaspoon black pepper

1/2 teaspoon salt

Pulse parsley in processor to chop.

Add remaining ingredients and blend.

Separate sauce into equal parts.

Use half of the sauce for basting, and use the other half for table service.

Grab yourself a tri tip roast...mmm!

Follow the recipe and make up your chimichurri...

Smear it all over your tri tip roast.

Throw it on the grill. You want to do about 20 minutes on each side...slow and low is the key here. If you want to get fancy, once the first side has been down for a few minutes (5 or so), turn the piece (with the same side down) and rotate it 90 degrees and cook for another 5 minutes...this will give the cross hatch marks.

After 10 minutes, flip the meat. 5 minutes into this side turn 90 degrees again. Make sure you check for doneness... although this cut of meat thrives at medium, so don't be scared to take it off a little earlier than you usually would!

Here's the finished product:

Serve with some more chimichurri on top and enjoy!! And guess what, this makes fabulous leftovers the next day... I took a few of the slices and stuck them on the grill to warm them up. Topped with chimichurri, a few slices of home grown tomatoes, and a side of homemade guacamole. I have to say it might have been better the second day!!!

Make the most of the last days of summer and grill some tri tip this weekend!

Mary