Ingredients 2 pound tri-tip roast 3/4 cup olive oil 1/2 cup fresh cilantro, chopped 1/2 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 1/4 cup rice wine vinegar 6 cloves garlic, minced 1 teaspoon salt 1 teaspoon Tabasco 1/2 teaspoon black pepper

Directions

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.

 

From Derrick Riches

• Tri-Tip Steak