Take the title of Grill Master by unanimous vote with this easy marinate-then-grill tri tip recipe!
Recipe Creation in Partnership with Stephanie Vanlochem, Cook by Color
"Truly, this marinated-then-grilled tri tip is so juicy, flavorful and tender. The sauce is just the chimi on top! It’s easy to marinate, grill and decorate - you just need a reason to celebrate. Gather your roomies, family or partner around a table this Labor Day!"
- Stephanie Vanlochem
We recommend you bring home your Country Natural Beef Tri Tip the day before you plan on eating. Immediately marinate the meat, while simultaneously roasting the garlic and shallot to prepare the chimichurri. This will ensure that the chimichurri herbs and flavors have melded together in time to dress the meat.
3 Herb Chimichurri *best if made 1-2 days in advance
This is a lovely mild chimichurri using roasted garlic, shallot and fresh lemon juice. It is perfection after it’s marinated together for a day. It will last in the fridge for up to 2 weeks and can be used to complement any Country Natural Beef cuts cooked using any method. Traditionally, Chimichurri is made using a mortar and pestle to ensure that the herbs are chopped but not blended. With some care and consideration, you can use a small food processor and keen observation skills to combine all the ingredients beautifully and quickly.
Roasted Garlic and Shallot
1 head of garlic
2 tsp. olive oil, dived for the garlic and shallot
Pinch of Sea Salt
1 cup of olive oil
¼ cup fresh lemon juice
6 cloves of roasted garlic
1 roasted shallot
1 cup (heaping)parsley leaves
½ cup (heaping) cilantro leaves
¼ cup of oregano leaves
½ tbsp. crushed red pepper (more to taste)
Sea Salt and fresh cracked pepper to taste
Tri Tip Marinade
1.5 pounds Country Natural Beef Tri Tip
4 cloves of fresh garlic, peeled and crushed
¼ cup fresh lime juice
¼ cup balsamic vinegar
¼ cup coconut aminos
¼ cup olive oil + 1 tbsp olive oil reserved before grilling
Preheat oven to 475. Chop the top off the garlic bulb(s), peel the skin off the shallot - coat them both with a tsp of olive oil and a pinch of salt, wrap in foil. Roast in oven for 45 minutes to 1 hour, until soft and caramelized.
Add all of the chimichurri ingredients: olive oil, herbs, garlic, shallot, crushed red pepper, salt and pepper to the food processor and pulse in brief intervals until just chopped and combined, scraping down the sides if needed. Store in an airtight jar for up to two weeks.
Marinate the tri tip by adding the garlic, lime juice, balsamic, coconut aminos, and olive oil in an airtight container with the Country Natural Beef tri tip. Remove as much air as possible and leave in the refrigerator for 24-48 hours for best results.
Remove the meat from the fridge to come towards room temperature and preheat the barbecue on high heat. Pat the meat dry, then lightly dress it with a little oil to ensure a good sear.
Sear the meat on direct, high heat for 5 minutes on one side, then flip and repeat for the second side.
Lower the heat on the grill by turning off one of the burners to achieve an area for indirect heat. Cook for approximately 4-5 minutes more on indirect heat before removing the meat to rest for approximately 20 minutes.
Cut against the grain, and make sure to plate it up with all the delicious juices.
Serve the steak on top of wilted seasonal greens, and cherry tomatoes to add a pop of color.
Dress the greens and the steak generously with chimichurri.
Recipe by Cook by Color