Grilled Tri-tip with Charred Leek Chimichurri

• 1 large leek (top leafier green part removed and washed well for any sand particles)
• 2 cloves of garlic, minced
• 1 bunch of parsley, rough chopped
• 1 Tbsp fresh oregano, rough chopped
• Pinch of red pepper flakes
• ½ cup of Extra Virgin Olive Oil
• 2 Tbsp red wine vinegar
• 2 tsp coarse sea salt

On a high temperature grill, char leek until fully black on the outside. Remove and cool.

Slice in half lengthwise and remove the tender inner parts of the leek. Discard the charred outer leaves. Rough chop the reserved leeks. Combine with remaining ingredients and taste for seasoning.

• 1 well marbled tri-tip roast
• 2-3 Tbsp Clif Family Red Wine Seasoning
• Coarse sea salt for finishing
• Set aside two thermal zones on your grill, one area for high heat searing and a cool spot for indirect cooking.

Season tri-tip all over with Clif Family Red Wine Seasoning, ensuring even coverage and let sit for 30 minutes prior to cooking.

Sear on the hot side of the grill until a nice deep brown crust and light char has formed. Transfer to the low temp area away from the flames to slowly bring up to desired internal temperature (125 to 130 for medium rare). Close lid on grill if possible.

Remove from the grill once desired temperature is reached and rest for 5 to 10 minutes prior to slicing.

Slice ¼” thick pieces across the grain. Lightly dust with coarse sea salt prior to serving. Serve with Charred leek chimichurri.