"Chimichurri is a traditional Argentinian herb and vinegar sauce that’s served with grilled meats. Chimichurri has the fresh flavors of parsley, oregano, mint and garlic with a kick from jalapeno and red wine vinegar."
Grilled Tri-Tip Sandwich with Chimichurri
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 cups Italian parsley leaves
- 1/2 cup fresh oregano leaves
- 1/2 cup fresh mint
- 4 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1 tablepoons olive oil
- salt and pepper to taste
- 4 pound beef tri-tip roast
- 2 tablepoons olive oil
- salt and black pepper to taste
- 2 loaves French Baguettes
- 1 cup mayonnaise
- 1 head romaine or butter lettuce
Method
Step 1
For the Chimichurri Sauce- Place the parsley, oregano, mint, garlic, red wine vinegar and jalapeno into a small blender and mince. You want the herbs and garlic to be finely minced, but not a paste. Season with salt and pepper.
Step 2
Spoon the mixture into a bowl, then stir in the olive oil. The sauce should be thick and suspended in the oil. (It’s best to stir in the olive oil rather than pour it in the blender as it will make the sauce too thick).
Step 3
Grill the Tri-Tip and Make the Sandwiches- Rub the tri-tip with the olive oil and season with salt and pepper. Heat a grill pan on the stove-top over medium-high heat and sear the tri-tip for 4-5 minutes per side until well-browned. Place the grill pan in a 400 oven and roast for an additional 15 minutes until the meat registers 135 on a meat thermometer for medium-rare. Let the meat rest 7-8 minutes before carving.
Step 4
Cut each baguette into 3 sub-style long sandwich rolls, then cut each roll down the center but not fully through to create a pocket for the sandwich.
Step 5
Spread some of the mayonnaise on each sandwich. Top the mayonnaise with some of the fresh lettuce. Place slices of the tri-tip on the lettuce and garnish with some of the chimichurri sauce.