Kind Of A Cilantro Mint Chimichurri Tri-Tip – a delicious recipe with lime juice, olive oil, cilantro, green onion, garlic, peppermint. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix lime juice, olive oil, cilantro, green onion, garlic and mint together in a large ziplock bag.
2
Add the roast and rub well to coat. Make sure to use a decent amount of pressure to get the mixture well into the meat.
3
Let rest two hours.
4
Start your smoker. Aim for an indirect temp between 225 and 250u00b0F.
5
Transfer the meat to aluminum foil and add as much of the marinade as you can. Wrap the meat loosely to create a nice pouch for the meat to sit in its juices.
6
Smoke the meat wrapped for three hours, then remove from foil and let smoke for an additional half hour turning about halfway through.
7
Transfer juice from foil into a skillet over medium heat with the pepper and sugar and reduce about half the volume is gone.
8
Slice and/or chop the meat and add to the skillet. Turn off the heat and stir to coat.
9
Serve on rice or tortillas.
181
kcal
Calories
8
g
Fat
27
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 -3 lbs well trimmed tri-tip roast, 1/4 cup key lime juice, 2 tablespoons olive oil, 1/4 cup minced cilantro, and more.
Yes, Kind Of A Cilantro Mint Chimichurri Tri-Tip falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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