Chimichurri Sauce: 

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed. Store the chimichurri in a sealed glass jar in the refrigerator for up to 2 weeks. Cover the top with olive oil to seal. For this recipe you will use half of the recipe to marinade the meat and save the other half to top the meat. 

Tri-Tip   

1. Pat meat dry with a paper towel and season with salt and pepper. Place meat and half of the chimichurri marinade in a gallon size zip lock bag. Mix until meat is coated. Let marinade in fridge 30 minutes up to 12 hours. 
2. When ready to cook meat discard marinade and take any bits of parsley or red pepper off the meat so it won’t burn will cooking meat. Cook meat according to size and method. Serve with the rest of the chimichurri on top of the meat. 

GRILL 1-inch thick steaks:

•  About 5 minutes for medium rare (remove when 140°F for final temp of 145°F)
• About 10 minutes for well done (remove when 165°F for final temp of 170°F)

BROIL 1-inch thick steaks:

• About 10 minutes for medium rare (remove when 140°F for final temp of 145°F)
• About 15 minutes for well done (remove when 165°F for final temp of 170°F)