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Grilled Tri-Tip with Sicilian Herb Sauce

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4
Author: Amy Stafford

Ingredients


Sicilian Sauce:

  • 1 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme chopped
  • 1 1/2 teaspoons dried oregano or 1 tablespoon fresh oregano chopped
  • 2 garlic cloves peeled
  • 1 teaspoon kosher salt
  • 2 tablespoon lemon juice {juice from 1 lemon}
  • 1/2 cup extra-virgin olive oil


Roast:

  • 2-3 pound tri-tip beef roast or flank steak
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper

Instructions

Sicilian Sauce:

  • Blend thyme, garlic, oregano and salt in a processor until garlic is finely chopped. While processor is running add lemon juice and olive oil. Season with pepper to taste. Set aside.

Roast:

  • Set out roast atlas 30 minutes before you plan on cooking and cut several gashes about 1 inch apart over the entire surface of the meat using a sharp knife, then turn and move the other way to create a crisscross or diamond pattern. Make cuts that are uniform in both length and depth, then sprinkle both sides of roast evenly with salt.
  • Heat grill to medium-high heat. Place roast on grill and cook 4 minutes and flip to cook an additional 4 minutes.
  • Turn off heat directly under your roast, close grill lid and cook an additional 6 minutes to10 minutes depending on the thickness of your roast.
  • Remove from heat and let meat rest at least 10 minutes before thinly slicing and serving with sauce over top.

Notes

Sauce can be made up to one day ahead refrigerated and brought back to room temperature.