Ingredients:

  • 2.75 lb tri-tip roast, trimmed of silver skin with fat cap intact
  • 1 tbsp neutral oil
  • 2 tbsp coarsely cracked black peppercorns
  • 1 tbsp kosher salt
  • 1 tbsp granulated garlic
  • 1 tsp smoked paprika
  • 1 tsp dark brown sugar
  • 1 cup fresh Italian parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 0.5 cup extra virgin olive oil
  • 0.5 tsp red pepper flakes

Instructions:

  1. Pat the beef completely dry with paper towels. Combine the peppercorn rub ingredients (cracked pepper, kosher salt, granulated garlic, smoked paprika, and brown sugar) in a small bowl and coat the meat aggressively on all sides. Let sit at room temperature for 20 minutes to allow the salt to penetrate.
  2. Preheat your oven to 425°F (220°C). Heat 1 tablespoon of neutral oil in a cast iron skillet over medium-high heat until wisps of smoke appear. Sear the tri-tip fat-side down for 4 minutes until a deep, mahogany crust forms.
  3. Place the skillet into the oven. Roast for 25 to 30 minutes until the internal temperature reaches 130°F (54°C) for medium-rare.
  4. Remove from oven and let rest for 15 minutes before slicing against the grain.
  5. While the meat rests, prepare the chimichurri by whisking together the chopped parsley, minced garlic, red wine vinegar, extra virgin olive oil, and red pepper flakes. Spoon over the sliced meat before serving.