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RECIPE
6 INGREDIENTS8 STEPS2hr 25min

Herb Crusted Tri-Tip

4.8
8 Ratings
This juicy tri-tip goes great with my Preserved Lemon Chimichurri Sauce, which is also available on SideChef.
Herb Crusted Tri-Tip Recipe | SideChef
This juicy tri-tip goes great with my Preserved Lemon Chimichurri Sauce, which is also available on SideChef.
Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
https://www.instagram.com/chefsammarvin/?hl=en
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Fulfilled by
Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
https://www.instagram.com/chefsammarvin/?hl=en
2hr 25min
Total Time
$6.47
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 lb
Beef Tri-Tip
2 sprigs
3 Tbsp
2 cloves
1
Lemon , juiced, zested
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Nutrition Per Serving

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CALORIES
666
FAT
39.7 g
PROTEIN
70.7 g
CARBS
3.2 g

Cooking Instructions

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Step 1
Remove the Beef Tri-Tip (3 lb) the refridgerator and allow it to come to room temperature for 2 to 3 hours before cooking it.
Step 2
Strip the leaves from the Fresh Rosemary (2 sprigs) and chop them coarsely. Mince the Garlic (2 cloves) .
Step 3
Zest and juice the Lemon (1) . Combine the rosemary, garlic, lemon zest and juice and Coarse Sea Salt (1 Tbsp) in a blender or mortar and pestle, and blend or crush into a coarse paste.
Step 4
Drizzle in enough of the Olive Oil (3 Tbsp) while continuing to grind the mixture with the pestle, until the mixture is thin enough to spread smoothly. Set aside.
Step 5
Light a hardwood charcoal fire in a grill and place the grill rack about 4 inches from the heat.
Step 6
When the flames have died down and the coals are glowing bright red, place the steak over the heat. Allow it cook, without moving it, until the underside is well browned, 10 minutes.
Step 7
Turn the steak over and cook until the second side is well browned and the meat is rare. The steak is cooked rare when the thermometer reads 120 degrees F (50 degrees C) when inserted into the thickest part of the steak, close to the bone.
Step 8
Transfer the steak to a carving board. Rub a generous amount of the chimichurri into both sides of the steak and let it rest 5 to 10 minutes before carving. If desired, serve with my preserved lemon chimichurri sauce from SideChef.
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Nutrition Per Serving
Calories
666
% Daily Value*
Fat
39.7 g
51%
Saturated Fat
12.2 g
61%
Trans Fat
--
--
Cholesterol
224.5 mg
75%
Carbohydrates
3.2 g
1%
Fiber
0.7 g
2%
Sugars
0.6 g
--
Protein
70.7 g
141%
Sodium
993.6 mg
43%
Vitamin D
--
--
Calcium
97.7 mg
8%
Iron
5.3 mg
29%
Potassium
1123.4 mg
24%
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