Kind Of A Cilantro Mint Chimichurri Tri Tip Recipes

KIND OF A CILANTRO MINT CHIMICHURRI TRI-TIP

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.

KELLY'S TRI TIP

Steps:

• The seasoning amounts are approximate --
• Rinse tri tip and pat dry with paper towels. It's easiest to season the meat in a casserole pan or cookie sheet (to avoid mess). Sprinkle Montreal steak seasoning, heavy, over all sides of meat and rub it inches Next, sprinkle lemon pepper over all sides of meat and rub inches Do not go heavy on the lemon pepper - stick to the tablespoon. Now coat in parmesan cheese. Press it into the meat so it's literally totally white. Let stand about an hour to bring meat to room temperature and get the grill ready. Sear the roast and do not move for about 5-7 minutes. This is important to do on all sides -- If you move it, the seasonings will fall off and you want to achieve a crispy crust on the meat. Grill to desired doneness. It's best medium! let rest covered with foil for 10-15 minutes. Slice across the grain. Enjoy!

COFFEE AND SPICE SMOKED TRI-TIP

Steps:

• To prepare the rub: Place the ingredients in a heated heavy skillet.
• Shake together and allow to toast for 1 minute or until mixture begins to release a strong aroma.
• Pour into a spice or coffee grinder and grind to a coarse powder.
• Rub the tri-tip on all sides with the spice rub; sprinkle with salt to taste.
• Place meat in a sealable plastic bag, seal and place in the refrigerator for 8 hours or overnight.
• Remove the meat from the plastic bag and place on rack of smoker that has been preheated to 225deg.
• Combine the maple syrup and hot sauce; begin basting every 1/2 hour after the first hour.
• Smoke the tri-tip until an instant read thermometer inserted into the center registers 130deg. for medium-rare (approximately 2 to 3 hours).
• Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
• Slice the meat thinly across the grain and arrange on a warmed serving platter, sprinkle with salt.
• Serve with chipotle guacamole and Spanish rice.

LAMB CHOPS WITH CILANTRO-MINT CHIMICHURRI

Steps:

• Chimichurri:.
• Combine the cilantro, parsley, mint, serrano chile, rice vinegar, lime juice, honey and salt into a food processor bowl and pulse into a paste. With the food processor running, gradually add the olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl and cover with plastic wrap. Refreigerate for up to 3 hours. *Bring to room temperature before serving.
• Lamb:.
• Prehat broiler to high and place the oven rack at its highest position.
• Season the lamb with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, about 1-2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes or so.
• Serve the chops from the oven with a spoonful of the chimichurri drizzled on top. Enjoy!

GRILLED MEDITERRANEAN BEEF TRI-TIP

Steps:

• MEDITERRANEAN MARINADE: Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups.
• In glass dish, pour marinade over roast, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10 to 15 minutes of cooking.
• VARIATION:.
• CUMIN 'N LIME MARINADE: 1/2 cup beef broth, 1/3 cup fresh lime juice, 2 T. ground cumin, 4 teaspoons ground coriander, 2 large cloves garlic, finely chopped, 1/4 cup olive oil. Follow directions for Mediterranean Marinade. Makes 1 cup. Serve with salsa, French bread and green salad with ranch-style dressing.

TERIYAKI TRI-TIP

Steps:

• Combine all ingredients in a Freezer bag.
• Marinate Tri tip for at least 24 hours.
• Cut Tri tip into steaks and grill.