Grilled Tri-Tip with Salsa Rossa Piccante - Whole30, Paleo | PrimalGourmet

Name: Grilled Tri-Tip with Salsa Rossa Piccante - Whole30, Paleo | PrimalGourmet
Ingredients: 3 red bell peppers (substitute red shepherd peppers, substitute jarred roasted red peppers); 2 tablespoons extra-virgin olive oil; 2 medium shallots; 2 cloves garlic (finely chopped); 1 red finger chile (thinly sliced); 1 small cinnamon stick; ¼ teaspoon Kosher salt (plus more to taste); 1 can whole (peeled San Marzano tomatoes); 2 tablespoons red wine vinegar; ¼ teaspoon freshly-cracked black pepper (plus more to taste); 2 tablespoons extra virgin olive oil; 2 cloves garlic (finely grated); 2 sprigs fresh rosemary; 5 sprigs fresh thyme; 3 tablespoons avocado oil; 3 tablespoons red wine vinegar; 2 sprigs fresh rosemary leaves (finely chopped); 5 sprigs fresh thyme leaves (finely chopped); 2 teaspoons kosher salt; 1 teaspoon garlic powder; 1 teaspoon dry oregano; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper; ½ teaspoon freshly-cracked black pepper; 2 1/2 3- pound whole tri-tip roast (fat cap on)

cookprimalgourmet.com

This Grilled Tri-Tip with Salsa Rossa Picante is charred on the outside, juicy in the middle, and loaded with flavour.

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Ingredients

3 red bell peppers (substitute red shepherd peppers, substitute jarred roasted red peppers)
2 tablespoons extra-virgin olive oil
2 medium shallots
2 cloves garlic (finely chopped)
1 red finger chile (thinly sliced)
1 small cinnamon stick
¼ teaspoon Kosher salt (plus more to taste)
1 can whole (peeled San Marzano tomatoes)
2 tablespoons red wine vinegar
¼ teaspoon freshly-cracked black pepper (plus more to taste)
2 tablespoons extra virgin olive oil
2 cloves garlic (finely grated)
2 sprigs fresh rosemary
5 sprigs fresh thyme
3 tablespoons avocado oil
3 tablespoons red wine vinegar
2 sprigs fresh rosemary leaves (finely chopped)
5 sprigs fresh thyme leaves (finely chopped)
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon dry oregano
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon freshly-cracked black pepper
2 1/2 3- pound whole tri-tip roast (fat cap on)