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Tri-Tip with Sicilian Herb Sauce
Tri-Tip with Sicilian Herb Sauce

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Walk up the stairs. Rather than using an elevator, take the stairs to the floor you live or work on. While this will be tough to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an effort on the stairs. That one flight of stairs—when taken a handful of times a day—can be just the additional boost that your system needs.

There are many things you can go after to become healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Being intelligent when you choose your food and actions is where it begins. A proper amount of physical activity each day is also important. Don’t ignore that health isn’t only about simply how much you weigh. You really want your body to be strong too.

We hope you got benefit from reading it, now let’s go back to tri-tip with sicilian herb sauce recipe. You can have tri-tip with sicilian herb sauce using 7 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to prepare Tri-Tip with Sicilian Herb Sauce:
  1. You need 3 tbsp fresh thyme leaves
  2. Provide 2 clove peeled, minced garlic
  3. Prepare 1 1/2 tsp dried oregano
  4. Provide 1 tsp coarse sea salt
  5. You need 2 tbsp fresh lemon juice
  6. Take 1/2 cup extra-virgin olive oil
  7. Take 2 3/4 lb well-trimmed tri-tip beef roast
Instructions to make Tri-Tip with Sicilian Herb Sauce:
  1. Chop all spices.
  2. Combine all spices and juices and juice in a gallon-sized zip lock bag and mix together.
  3. Trim your meat.
  4. Add the meat to the bag of spices and zip the bag shut.
  5. Mix the spices into the meat by poorly attempting a juggling act. Understand you are not a clown. Pretend you didn't drop the bag, hope no one saw you, and set in the fridge over night.
  6. Bring to room temperature prior to grilling.
  7. Deny dropping the bag on the floor/ground to your wife, promptly change the subject, take a swig of rum, mutter a few lines from your favorite pirate movie while squinting with one eye and acting like you have a peg leg as you make your way to the grill.
  8. Sprinkle the roast generously on both sides with salt and freshly ground pepper and let stand for at least 30 minutes by up to 2 hours.
  9. IF USING GAS GRILL: wrap wood chips in foil; pierce all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over. Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.
  10. IF USING CHARCOAL GRILL: sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Turn roast over. Move roast to spit on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.
  11. Transfer roast to a platter.
  12. Let stand 10 minutes.
  13. Thinly slice roast across the grain and serve.

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