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Tri-Tip with Poblano-Lime Chimichurri

Yankel Polak

Yankel Polak

January 23, 2019
chimichurri sauce and steak
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1 day 40 min

Total

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3

Servings

Protein icon

Beef

Protein

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Ingredients

  • 1 pkg ButcherBox Tri-Tip Roast

  • 1 Tbsp kosher salt

  • 1 Tbsp avocado oil

Poblano-Lime Chimichurri

  • ¼ c garlic

    minced

  • 1 ea poblano pepper

    seeded and minced

  • ½ c cilantro

    chopped

  • ½ c parsley

    chopped

  • 3 ea limes

    juiced

  • ¼ c extra virgin olive oil

  • 1 tsp kosher salt

  • ½ tsp ground black pepper

Step By Step

Instructions

1
Rub Tri-Tip all over with salt, then refrigerate uncovered on wire rack overnight.

Poblano-Lime Chimichurri

1
Mix all ingredients together and refrigerate until ready to use. This can be made a day ahead to really let the flavors blend together.

Tri-Tip Roast

1
On day of cooking, let tri-tip rest on the counter for 30-45 minutes until roast reaches room temperature, and season again with salt and pepper.
2
Preheat oven to 425°F. Set aside wire rack on foil-lined sheet pan.
3
Preheat heavy-bottomed pan on medium heat.
4
Add oil to pan. Once oil is hot, sear beef on all sides for 3 minutes per side, or until browned.
5
Place Tri-tip on wire rack and transfer to oven until internal temperature reaches 120°F, about 12 minutes.
6
Let rest for at least 15 minutes. Slice thinly against the grain.

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