Kind Of A Cilantro Mint Chimichurri Tri Tip Recipes

Steps:

• Mix lime juice, olive oil, cilantro, green onion, garlic and mint together in a large ziplock bag.
• Add the roast and rub well to coat. Make sure to use a decent amount of pressure to get the mixture well into the meat.
• Let rest two hours.
• Start your smoker. Aim for an indirect temp between 225 and 250°F.
• Transfer the meat to aluminum foil and add as much of the marinade as you can. Wrap the meat loosely to create a nice pouch for the meat to sit in its juices.
• Smoke the meat wrapped for three hours, then remove from foil and let smoke for an additional half hour turning about halfway through.
• Transfer juice from foil into a skillet over medium heat with the pepper and sugar and reduce about half the volume is gone.
• Slice and/or chop the meat and add to the skillet. Turn off the heat and stir to coat.
• Serve on rice or tortillas.

Steps:

• Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.
• Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°F, 20-30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120°F for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• While steak is resting, combine garlic, parsley, cilantro, vinegar, agave nectar, and remaining 1/2 cup oil; season with salt and pepper. Serve steak with chimichurri.