Serves 8

Preparation time - Beef, 10 minutes, plus resting. Salsa Verde, 10 minutes

Marinating time - 30 minutes

Cook time - Beef approximately 35 - 40 minutes on BBQ, plus rest time 10 - 15 minutes

Ingredients:

• Beef tri-tip - approximately 3 pounds. If it’s bigger, cook time will vary.

• 2 teaspoons salt

• 1 teaspoon pepper

• 2 cloves garlic, finely minced, or 1 teaspoon garlic powder

• 1 teaspoon dried oregano

Salsa Verde - Chop all the ingredients finely, then add oil, lemon, salt and pepper:

• 1 bunch flat leaf parsley

• 1 Stem rosemary

• 3 sprigs mint

• 2 tablespoons capers

• 4 cornichons

• 1 clove of garlic, finely minced

• 4 tablespoons olive oil

• Zest of 1 lemon

• Juice of 1 lemon

• Salt and pepper to taste

Preparation:

1. Mix the dry rub ingredients together and massage into the tri-tip, covering all sides. Be generous with the seasoning, as this is the only seasoning the beef will receive.

2. Let it rest for 30 minutes at room temperature before heading to the grill.

3. Place beef, fat side up, on the bbq grill which has been pre-heated to medium.

4. After 10 minutes, flip the tri-tip, and continue to cook and flip every 10 minutes for about 30 - 40 minutes, or until an instant read thermometer registers 125 for medium rare, to 130 for medium.

5. Remove from grill, place on platter, cover with foil and rest for 10 - 15 minutes.

6. Cut the tri-tip tableside against the grain into 1 inch slices.

7. Serve with meat juices and salsa verde. You can also serve it with a tomato salsa. Shown with corn-zucchini confetti and roasted potatoes.

If you have any leftovers, this meat makes the best tacos!