Tri-Tip with Poblano-Lime Chimichurri

  • PREP: 10min

  • COOK: 30min

  • SERVES: 3

  • PREP: 10min

  • COOK: 30min

  • SERVES: 3

  • Beef

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.

 

 

Ingredients (12):

  • 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

Directions:

  1. Rub Tri-Tip all over with salt, then refrigerate uncovered on wire rack overnight.
  2. 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.
  3. Preheat Thermador oven to 425°F. Set aside wire rack on foil-lined sheet pan.
  4. Preheat heavy-bottomed pan.
  5. Add oil to pan. Once oil is hot, sear beef on Thermador on all sides for 3 min per side, or until browned.
  6. 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.
  7. Mix all remaining ingredients well. Spoon chimichurri over sliced roast and enjoy!

Happy Eating!