The lean and mild character of the Tri-Tip make it perfect for a flavor-packed chimichurri. Moist and juicy, this roast is sure to be a hit with the whole family looking for something quick yet different on a weeknight.
BBox Cuts & Recipes
1 ButcherBox Tri-Tip Roast
1 Tbsp coarse kosher salt
1 tsp freshly ground black pepper
extra salt and pepper
¼ c minced garlic
1 poblano pepper, seeded and minced
½ c cilantro, chopped
½ c parsley, chopped
juice from 3 limes
¼ c extra virgin olive oil
½ tsp coarse kosher salt
½ tsp freshly ground black pepper
Rub Tri-Tip all over with salt, then refrigerate uncovered on wire rack overnight.
On day of cooking, let rest on the counter for 30 - 45 min until roast reaches room temperature, and season again with salt and pepper.
Preheat Thermador oven to 425°F. Set aside wire rack on foil-lined sheet pan.
Preheat heavy-bottomed pan.
Add oil to pan. Once oil is hot, sear beef on Thermador on all sides for 3 min per side, or until browned.
Place Tri-tip on wire rack and transfer to Thermador oven until internal temperature reaches 120°F, about 12 min. 7. Let rest for at least 15 min. Slice thinly against the grain.
Mix all remaining ingredients well. Spoon chimichurri over sliced roast and enjoy!