Ingredients
Scale
- 1.5 – 2 lb tri-tip
- steak seasoning of choice
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/4 cup oregano
- 2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 2 avocados, chopped
- 1 tbsp garlic
- 1/2 cup extra virgin olive oil
- salt and pepper, to taste
Instructions
- To make Chimichurri: combine cilantro, parsley, oregano, red pepper flakes, garlic in a food processor. Chop until small and well combined. Add in red wine vinegar and olive oil. Season with salt and pepper. Refrigerate for at least 2 hours before using. When you’re going to serve, add in chopped Avocado.
- To make tri-tip: Rub ti-tip with grill seasoning and let sit in fridge for one hour. Take out 30 minutes prior to grilling. Turn grill on high heat. Add tri-tip and cook 4 minutes. Turn 90 degrees and cook for 4 more minutes.
- Flip and turn down heat medium. Cook 15-20 minutes until an instant read thermometer reads 130-135 degrees.
- Let rest for 15 minutes prior to cutting. Once rested, cut against the grain.
- To serve: layer ti-tip on a plate and top with Avocado Chimichurri.