Pickled Beet Chimichurri Tri-Tip

Ingredients

For the Tri-Tip:

• 1 tri-tip roast (about 2-3 pounds)
• Salt and pepper to taste

For the Chimichurri Beet Sauce:

• 1 jar Aunt Nellie’s Diced Pickled Beets, drained
• 1 cup fresh parsley, roughly chopped
• 1/4 cup fresh cilantro, roughly chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon fresh oregano, roughly chopped
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste

Grilled Only Directions

Prepare the Tri-Tip: Season the Tri-Tip generously with salt and pepper on all sides. Let it sit at room temperature for about 30 minutes to come to temperature. While the tri-tip is resting, continue to the next step.

Prepare the Chimichurri Sauce: In a food processor, combine the drained* Aunt Nellie’s pickled beets, parsley, cilantro, minced garlic, red wine vinegar, olive oil, fresh oregano, red pepper flakes, salt, and pepper. Pulse until the mixture is well combined and forms a chunky sauce. Adjust seasoning to taste.

Grill the Tri-Tip: In a grill preheated to 350°F for two-zone grilling, place the seasoned tri-tip roast over indirect heat. Close the lid and grill for 30-40 minutes, flipping every 5-7 minutes. Continue to grill the tri-tip until the internal temperature reads 125°F (for medium-rare).

Sear: Move the tri-tip over to direct heat and grill for 2-3 minutes per side or until the internal temperature reaches your desired doneness (135°F for medium-rare).

Rest the Tri-Tip: Once the tri-tip is done, transfer it to a cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat.

Slice and Serve: Slice the rested tri-tip against the grain into thin slices. Arrange the slices on a serving platter and drizzle the chimichurri beet sauce over the top. Serve any extra sauce on the side for dipping.