Coffee-Rubbed Tri-Tip with Chimichurri - Lloyd Cellars

Ingredients

• 2 tbsp finely ground coffee
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2–2.5 lb tri-tip roast
• Olive oil
• 1 cup fresh parsley, finely chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper
• Salt to taste