Chef Shelly’s Grilled Blackened Tri-Tip Roast
Chef Shelly Meyer’s Blackened Tri-Tip roast with Carrot Top Chimichurri and Herb Roasted Potatoes with Lemon Parmesean Asparagus
Ingredients:
3.5 to 4 lb Charolais Tri-Tip Roast
1/4 cup Montana Flavor to Savor Blackening Spice
Directions for the Roast:
(Pre-heat your grill to 450-500F, may take more than 20 minutes so plan ahead.
Remove the trip-tip from the packaging and pat dry with paper towels. If necessary, trim the tri-tip by slimming the fat cap down to a 1/8th inch layer. Score the fat cap only, don’t go deep into the meat. Rub all sides of the tri-tip with the Blackening Spice. Set aside to dry and marinate at room temperature for at least an hour. (Can substitute other Cajun spice plus a little brown sugar.)
Grill the tri-tip at 450-500F, starting with fat cap down, for 5-7 minutes, flip and repeat with 1/4 turns until done to the desired temp. If you like it more done, remove from the direct flame while finishing cooking. Remove & let rest under tented foil for minimum of 20-30 minutes before slicing.
Next make the Carrot Top Chimichurri
Ingredients
1 large shallot peeled and quartered & 3 scallions/ green parts only
4 cloves of garlic peeled and smashed
1 bunch of cilantro, tender shoots and leaves chopped
1 bunch of carrot, tender shoots and greens chopped
1/4 cup sherry vinegar
1/2 cup avocado oil (or other light oil)
1 tsp salt & 1/2 tsp fresh cracked pepper
1 tsp Dijon, whole grain
Directions:
Prepare the Chimichurri sauce. Combine all ingredients, except dijon, into a food processor. Grind/chop until finely minced. Taste for seasoning and consistency, adjust as needed. Add the dijon and stir to combine, blending whole grain dijon will break the seeds. Set aside to marry the flavors until ready to serve.
Potatoes
1.5 lbs red potatoes
3 TBLS each fresh Rosemary and Thyme chopped
4 cloves garlic minced
1/2 cup olive oil
Directions: Preheat the convection oven to 400F
Prepare the garlic herb oil for potatoes. Add minced garlic & herbs to a small sauce pan with a pinch of salt and pepper. Bring to a gentle simmer for 2 minutes, or until the garlic begins to soften. Remove from heat & let steep while you prepare the potatoes. Bring a pot of water to boil and steam the rinsed baby potatoes for 10 minutes. Remove steamed potatoes to a sheet pan. Toss with some of the oil only from the infused herb garlic oil. Reserve at least half for finishing. Sprinkle with a pinch of salt & pepper. Bake on the middle rack for 15-20 minutes. Remove from the oven into a bowl and toss with remaining herb garlic oil, taste for seasoning.
Asparagus
One large bunch, woody ends removed
2 Tbls Olive Oil
1/2 cup grated Parmesan
Lemon zest
Prepare the asparagus. Toss with olive oil, salt & pepper, then lay out flat on a sheet pan. Place the shredded parmesan down the middle of the asparagus. Zest the lemon over the entirety of the asparagus & parm. Bake on the top rack of preheated convection oven at 400F for 10 minutes. Or until done & cheese is lightly browned.
Enjoy!
Visit the incomparable Chef Shelly Meyer and purchase her Montana-made line of spices.