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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
Step 1
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.
Step 2
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.
Step 3
Rub corn lightly with olive oil and season with Buttery Steakhouse Seasoning on all sides. Set aside.
Step 4
Pre-heat grill to high heat.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Top tri-tip with chimichurri sauce. Serve. Enjoy!
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