Tri-Tip with Sicilian Herb Sauce
This was super easy an delicious!
Cooking Instructions
- 1
Chop all spices.
- 2
Combine all spices and juices and juice in a gallon-sized zip lock bag and mix together.
- 3
Trim your meat.
- 4
Add the meat to the bag of spices and zip the bag shut.
- 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.
- 6
Bring to room temperature prior to grilling.
- 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.
- 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.
- 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.
- 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.
- 11
Transfer roast to a platter.
- 12
Let stand 10 minutes.
- 13
Thinly slice roast across the grain and serve.
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