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Tri-tri roast partially cut into slices and cooked medium rare with chimichurri sauce drizzled over it.
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Chimichurri Recipe

Light and refreshing, this South Americansauce brings the perfect amount of heat and flavor to grilled steaks.
Prep Time10 mins
Resting Time1 hr
Total Time1 hr 15 mins
Author: Matt Eads

Ingredients

  • 3 garlic cloves, finely minced
  • 1 small shallot, finely chopped
  • 1 red jalapeño, seeded and finely chopped
  • ¾ cup finely chopped fresh cilantro
  • ¾ cup finely chopped fresh flat-leaf parsley
  • 1 cup extra-virgin olive oil
  • 1.5 Tbsp. red wine vinegar
  • 3 Tsp. kosher salt, or to taste
  • 1 Tsp. lemon juice

Instructions

  • Combine all ingredients in a mixing bowl.
  • Whisk together and scrape down the sides of the bowl.
  • You can eat it right away, but it's always better after it sits for an hour or so.

Notes

Notes: If you can’t find a red jalapeño, try a teaspoon of crushed red pepper flakes instead. If you can’t find shallots, try using red onions instead. Season with salt to taste.