4-5 cloves garlic minced
3 Tbsp finely chopped fresh rosemary
1 Tbsp chopped freah thyme
Zest of 1 lemon
3 Tbsp kosher salt
3 Tbsp freshly ground pepper
(You might need to double this, depends on size of tri tip)
Brush tri-tip with evoo, coat with herb rub
Cook over direct heat and sear, move to indirect heat and cook to temp, I go medium rare
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