Comments on: Grilled Tri-Tip with Chimichurri Sauce

By: Helena Spensatelli

Helena Spensatelli — Thu, 21 Jul 2011 05:04:01 +0000

Thanks Jenny! I love grilled tri-tip. It’s even great the next day for steak sandwiches. 😉

By: Jenny @ Savour the Senses

Jenny @ Savour the Senses — Wed, 20 Jul 2011 08:21:46 +0000

Yum!! I think tri-tip might be one of my favorite cuts of meat. This grilled version looks so delicious, especially with that sauce!

By: helena

helena — Thu, 12 May 2011 21:11:14 +0000

Your salad dressing sounds great! I’m sure it elevated that ranch dressing.

I always try to use leftovers in some “new” way. I don’t like to waste anything, plus food is so expensive nowadays! Last night we had boiled cabbage, potatoes, carrots with some ham that I had frozen from Easter. It was really good, but of course I made too much. I already have plans for the leftovers as breakfast tomorrow… the perfect hash, all chopped up, then fried/browned and served with a couple of poached eggs on top!

By: Audrey

Audrey — Thu, 12 May 2011 18:15:55 +0000

Leftovers! We also really enjoy leftovers from a tri-tip roast. Great for sandwiches and steak salads. Yesterday I took some of the left-over chimichurri sauce and mixed it into some store-bought thick ranch dressing from a jar. It made a fantastic salad dressing for steak salad. The garlic-herb-lemon flavors from the chimichurri sauce came out nice and strong, but the acidity had been beautifully mellowed by the ranch dressing.

By: helena

helena — Mon, 09 May 2011 04:10:43 +0000

Great ~ sounds like everything turned out fantastic!! I’m glad your husband ended up liking the parsley cilantro version.

I love lamb roasted with lots of rosemary and served with mint jelly. But a fresh mint sauce is something I’m definitely going to try next time… which may be this week! Now that you’ve got my taste buds going in that direction. 😉

By: Audrey

Audrey — Sun, 08 May 2011 22:28:50 +0000

I didn’t really have enough mint to do the mint-cilantro version justice. My husband ended up liking the parsley cilantro version anyway – he thought the herbs went better with the garlic flavor. So I froze the mint version for when next we have lamb. I’ll just add more fresh mint to it. Also, I used red wine vinegar for both sauces which I always have on hand and we really like.

The tri-tip came out awesome. I pretty much used your rub made into a paste with the olive oil. I grilled it on an outdoor grill – 5 mins on direct medium each side to brown then moved it to indirect medium until thickest part reached 125 degrees. Oh it was beautiful when sliced. And awesome with the chimichurri sauce!

By: helena

helena — Thu, 05 May 2011 17:31:42 +0000

Let me know how your sauces turn out. The cilantro-mint sounds interesting! We have a ton of mint growing in the front yard… you got my mind working on a mint sauce. Or maybe a refreshing cocktail with cucumber and mint? 😉