Tri-Tip with Poblano-Lime Chimichurri

• Rub Tri-Tip all over with salt, then refrigerate uncovered on wire rack overnight.

Poblano-Lime Chimichurri

• Mix all ingredients together and refrigerate until ready to use. This can be made a day ahead to really let the flavors blend together.

Tri-Tip Roast

• On day of cooking, let tri-tip rest on the counter for 30-45 minutes until roast reaches room temperature, and season again with salt and pepper.
• Preheat oven to 425°F. Set aside wire rack on foil-lined sheet pan.
• Preheat heavy-bottomed pan on medium heat.
• Add oil to pan. Once oil is hot, sear beef on all sides for 3 minutes per side, or until browned.
• Place Tri-tip on wire rack and transfer to oven until internal temperature reaches 120°F, about 12 minutes.
• Let rest for at least 15 minutes. Slice thinly against the grain.