Ingredients
1 tri tip
1 head of broccoli
2 potatoes (russett or sweet)
1 cup of italian parsley
1/2 cup of cilantro
1/4 cup of red wine vinegar
1/2 table spoon minced garlic
1 tbls of olive oil
salt to taste
1 poblano pepper
1 tri tip
1 head of broccoli
2 potatoes (russett or sweet)
1 cup of italian parsley
1/2 cup of cilantro
1/4 cup of red wine vinegar
1/2 table spoon minced garlic
1 tbls of olive oil
salt to taste
1 poblano pepper
Directions
1. Heat oven to 350 F
2. Pierce potatoes, coat with olive oil, salt and pepper place in oven for 40 minutes or until fully cooked
3. Add salt, pepper and garlic to tri-tip
4. Brown the outside of the tri-tip in a cast iron skillet, once browned place in oven for 35 minutes (or until cooked to your level of enjoyment)
5. While the potatoes and steak are in the oven, combine, parlsey, cilantro, garlic, salt, vinegar and oil in a food processor
6. Steam broccoli
7. Roast the poblano pepper on the stove and julianne. Place on top of steak for the last 10 minutes it is in the oven.
8. Plate and top with chimichurri
9. Enjoy!
1. Heat oven to 350 F
2. Pierce potatoes, coat with olive oil, salt and pepper place in oven for 40 minutes or until fully cooked
3. Add salt, pepper and garlic to tri-tip
4. Brown the outside of the tri-tip in a cast iron skillet, once browned place in oven for 35 minutes (or until cooked to your level of enjoyment)
5. While the potatoes and steak are in the oven, combine, parlsey, cilantro, garlic, salt, vinegar and oil in a food processor
6. Steam broccoli
7. Roast the poblano pepper on the stove and julianne. Place on top of steak for the last 10 minutes it is in the oven.
8. Plate and top with chimichurri
9. Enjoy!