• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B9, C
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pound tri-tip roast

  2. 3/4 cup olive oil

  3. 1/2 cup fresh cilantro, chopped

  4. 1/2 cup fresh parsley, chopped

  5. 1/4 cup fresh basil, chopped

  6. 1/4 cup rice wine vinegar

  7. 6 cloves garlic, minced

  8. 1 teaspoon salt

  9. 1 teaspoon Tabasco

  10. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. In a blender combine garlic, parsley, cilantro and basil. Blend until fine. Add olive oil, rice wine vinegar, Tabasco, salt and pepper. Blend until smooth. Pour half the mixture into a resealable bag and add tri-tip. Turn to coat and refrigerate for about 4 hours. Place the remaining half of the sauce in a container and refrigerate until you need it. Preheat grill. Remove tri-tip from bag and place on hot grill. Turn after 2 minutes and grill for 2 more minutes. Turn down heat or move to a cooler part of the grill. Grill for another 4 minutes per side then continue grilling over indirect heat. Continue cooking until done, about 15 more minutes. When done, remove the tri-tip from the grill and allow to rest for 5 minutes. Meanwhile heat the remaining sauce until just warm. Cut tri-tip into thin strips and serve with sauce over top.


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