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Steve Kiger: "I followed the recipe and only had one variation…" Read More
19Ingredients
60Minutes
280Calories
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Ingredients
US|METRIC
9 SERVINGS
- 4 lb. tip roast (tri-)
- 2 Tbsp. olive oil
- 1 Tbsp. kosher salt
- 1 Tbsp. black pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. oregano
- 2 tsp. paprika
- 1 tsp. cayenne
- 1 tsp. rosemary
- 2 cups parsley (minced)
- 3 cloves garlic (minced)
- 2 shallots (minced)
- 1/2 tsp. red pepper flakes
- 1 lemon
- 2 lemons
- 1 cup olive oil
- salt
- pepper
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium900mg38% |
| Potassium270mg8% |
| Protein2g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars0g |
| Vitamin A35% |
| Vitamin C80% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Steve Kiger 4 years ago
I followed the recipe and only had one variation. I didn't leave the rub on overnight. I wanted to use my meat for guests and couldn't get it prepared a day early. It still came out fine, but overnight would have been more effective for the rub. I will make again.
Scot McCullough 6 years ago
Great!! Followed the instructions but used a chopper to mince the Chimichurri ingredience. It turned out as pictured. A tip to under cook the meat allowing to continue to cook as it cooled kept the meat juicy.