Ingredients
- 1/4 cup Raley's Extra Virgin Olive Oil
- 4 medium garlic cloves, finely chopped
- 1 Tbsp. fresh rosemary, finely chopped
- 1 medium lemon, juiced
- 2 lb. Raley's Boneless USDA Choice Tri Tip Roast
- 1 Tbsp. Raley's Mediterranean Sea Salt
- 1 Tbsp. Raley's Ground Black Pepper
Instructions
- Preheat grill to about 400 degrees F.
- Place oil, garlic, rosemary and lemon juice in a small bowl. Stir to combine and set aside.
- Pat the tri tip dry with paper towels. Rub salt and pepper onto tri tip, then rub the marinade mixture onto tri tip.
- Place tri tip over grill flames, cover and watch for flare ups. Grill to desired doneness, or until 130 degrees F internal temperature has been reached for medium rare or 140 degrees F internal temperature has been reached for medium.
- Place tri tip on a cutting board and cover with foil to rest for about 10 minutes. Cut against grain into 1/2" slices and serve immediately with chimichurri sauce (see link above).
