Tri-Tip with Sicilian Herb Sauce

Name: How to cook Tri-Tip with Sicilian Herb Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

HardDog1110

Tri-Tip with Sicilian Herb Sauce

This was super easy an delicious!

Ingredient

Food ration :

6 servings

Cooking time :

1 hour 30 mins

3 tbsp

well-trimmed tri-tip beef roast

Cooking instructions

* Step 1

Chop all spices.

* Step 2

Combine all spices and juices and juice in a gallon-sized zip lock bag and mix together.

* Step 3

Trim your meat.

* Step 4

Add the meat to the bag of spices and zip the bag shut.

* Step 5

Mix the spices into the meat by poorly attempting a juggling act. Understand you are not a clown. Pretend you didn't drop the bag, hope no one saw you, and set in the fridge over night.

* Step 6

Bring to room temperature prior to grilling.

* Step 7

Deny dropping the bag on the floor/ground to your wife, promptly change the subject, take a swig of rum, mutter a few lines from your favorite pirate movie while squinting with one eye and acting like you have a peg leg as you make your way to the grill.

* Step 8

Sprinkle the roast generously on both sides with salt and freshly ground pepper and let stand for at least 30 minutes by up to 2 hours.

* Step 9

IF USING GAS GRILL: wrap wood chips in foil; pierce all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over. Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.

* Step 10

IF USING CHARCOAL GRILL: sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over. Move roast to spit on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.