I am convinced a well-loved recipe is one of the nicest things a cook can pass along; Oven Roasted Tri Tip with Chimichurri Sauce is worth sharing. I like to let a main dish take center stage and keep everything around it relaxed. There is something comforting about letting the oven take over while the table comes together.
Ingredients
- 79 pound beef loin tri tip
- 1/2 cup montereal steak seasoning
- Olive oil
- Sliced onion
- Spray oil
- French rosemary
- Chimichurri sauce:
- Fresh dill a handful
- Fresh parsley a handful
- Fresh cilantro a handful
- Fresh mint a handful
- 2 cloves garlic, grated
- Zest and juice from one lime
- Zest and juice from one lemon
- 1 teaspoon stone ground mustard, heaping
- 1 teaspoon Aleppo pepper
- Salt to taste
- 2/3 cup olive oil
- always bring out your meat from the fridge at least 30 before hand
Instructions
- Preheat oven to 450F.
- I love this blend of spices and use it a lot when I don’t feel like making my own blend but it’s a bit coarse so I grind it a little bit, also you can use your favorite blend if you prefer.
- Pat the trip tip dry with a paper towel, score on the diagonal on both sides, drizzle with 2/3 cup of olive oil on both sides and pack the steak rub tightly and generously on both sides.
- In a hot skillet spray oil spray and sear the roast on all sides. Place on a rack lined with foil and onion.
- Flambé a rosemary to smoke and immediately place next to the meat and cover, that will enhance the flavor and give a smoky flavor.
- Cook at 450F for 30 minutes then turn the heat down to 375F and cook for another 20 minutes.
- Make the chimichurri sauce by combining all the ingredients in a jar and shake well.
- Let rest for 10-15 minutes covered before slicing. Drizzle with chimichurri and enjoy if you prefer your meat more done place under the broiler in the middle of the oven.