Kind of a Cilantro Mint Chimichurri Tri-Tip

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READY IN: 6hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix lime juice, olive oil, cilantro, green onion, garlic and mint together in a large ziplock bag.
  • 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.
  • Let rest two hours.
  • Start your smoker. Aim for an indirect temp between 225 and 250°F.
  • 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.
  • Smoke the meat wrapped for three hours, then remove from foil and let smoke for an additional half hour turning about halfway through.
  • Transfer juice from foil into a skillet over medium heat with the pepper and sugar and reduce about half the volume is gone.
  • Slice and/or chop the meat and add to the skillet. Turn off the heat and stir to coat.
  • Serve on rice or tortillas.
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