Grilled Tri-Tip With Olive & Chile Salsa
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 3 cloves garlic
- 3 small Calabrian chiles
- Zest of 1 lemon
- ½ cup extra-virgin olive oil
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 (32-ounce) Certified Piedmontese tri-tip roast
In a food processor, combine garlic, chiles, lemon zest, olive oil, pepper, and salt and pulse until smooth. Submerge roast in marinade, cover, and refrigerate for 2 hours, or overnight.
Salsa
- 5 cloves garlic, very thinly sliced
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1 cup Castelvetrano olives*, pitted and chopped
- 2 tablespoons chopped Calabrian chiles
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- ½ cup extra-virgin olive oil
*Castelvetrano olives are a green, Italian olive often sold in jars. Look for them in the condiments aisle.
In a bowl, combine all ingredients and mix thoroughly. Adjust seasoning with salt as needed. Remove the tri-tip from the marinade and season with additional salt and pepper as needed. Preheat the grill to 350°F and use an oil-soaked paper towel and a pair of long-handled tongs to oil the grate. Transfer the tri-tip to the hot grill grate. Grill the tri-tip, gradually rotating as needed. Cook to medium-rare and let rest at least 10 minutes before slicing. Slice, serve with salsa, and enjoy.