1 1/2teaspoondried thyme or 1 tablespoon fresh thymechopped
1 1/2teaspoonsdried oregano or 1 tablespoon fresh oreganochopped
2garlic clovespeeled
1teaspoonkosher salt
2tablespoonlemon juice {juice from 1 lemon}
1/2cupextra-virgin olive oil
Roast:
2-3poundtri-tip beef roast or flank steak
1teaspoonkosher salt
1/4teaspoonfresh 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.