Spirit Lifting Smoked BBQ Paso Tri-Tip with Chimichurri – Robert Hall Winery

By Amy Bagwell, Tasting Room Associate at Robert Hall Winery

Here on the Central Coast, we have been receiving much-needed rain in March and April. Between the quarantine and rain, a bbq smoked tri-tip with chimichurri just felt right for lifting spirits as we are all longing for our lives to return. Until we can gather again with family and friends, stay positive and healthy.

Wine pairing: Robert Hall Cavern Select Cabernet Sauvignon

TRI-TIP

Dry rub tri-tip with herbs of your choice or Susie Q Santa Maria season blend the day before smoking and refrigerate Prepare grill or smoker and place tri-tip on smoker or grill until internal temperature is 135 degrees for medium-rare or to your desired taste while cooking baste periodically with chimichurri Serve additional chimichurri with tri-tip

CHIMICHURRI (PASO STYLE)

1/2 bunch cilantro 1/2 bunch flat-leaf parsley 4-6 cloves garlic finely chopped 2-3 T fresh oregano chopped or 1 t dry 1 lemon juiced 2-3 T finely chopped red onion 1 deseeded serrano or jalapeño pepper finely chopped * (optional) 1/2 to 3/4 c extra virgin olive oil 1/4 c RH red wine any varietal 1/4 c rice vinegar Pulse parsley and cilantro in a food processor to chop Add remaining ingredients to blend

(Here is a great photo of Amy’s herb garden and a glass of Robert Hall Merlot, her favorite gardening beverage)