4 lbs. tri-tip roast
4-6 ears corn, shucked and rinsed
1/2 cup olive oil
2 tbsp. red wine vinegar
4 cloves garlic, finely chopped
2 red jalepeno, deseeded and finely chopped
1/2 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
salt and pepper
1 bottle Garlic Marinade
2 tbsp. Buttery Steakhouse Seasoning
Place tri-tip in a large bowl or zip loc bag and pour entire bottle of Garlic Marinade. Gently rub meat with marinade. Seal bag or cover bowl and refrigerate at least 2 hours or leave overnight. Take meat out of the refrigerator about 30 minutes before grilling.
Meanwhile for chimichurri sauce, in a small bowl, combine olive oil, red wine vinegar, garlic, jalepeno, parsley, cilantro with a dash of salt and pepper. Set aside and let sit for at least 45 minutes.
Rub corn lightly with olive oil and season with Buttery Steakhouse Seasoning on all sides. Set aside.
Pre-heat grill to high heat.
Place tri-tip directly above flame and grill for 5-7 minutes on first side, then flip and grill for an additional 8 minutes to sear the meat and lock in juices.
Remove to indirect heat and continue cooking until internal temperature reaches 130-135°F (Medium Rare). Remove from grill and let rest for at least 10 minutes before slicing thinly against the grain.
Meanwhile, place corn directly over hot side of grill and cook for 10-15 minutes, turning occasionally until tender and charred in spots. Remove from heat.
Top tri-tip with chimichurri sauce. Serve. Enjoy!
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