Kind Of A Cilantro Mint Chimichurri Tri-Tip

• 2 -3 lbs well trimmed tri-tip roast
• 1/4 cup key lime juice
• 2 tablespoons olive oil
• 1/4 cup minced cilantro
• 1 tablespoon minced green onion
• 2 garlic cloves, minced
• 1 tablespoon minced peppermint
• 1/2 tablespoon ground pepper
• 2 tablespoons sugar
• salt

1. Mix lime juice, olive oil, cilantro, green onion, garlic and mint together in a large ziplock bag.
2. Add the roast and rub well to coat. Make sure to use a decent amount of pressure to get the mixture well into the meat.
3. Let rest two hours.
4. Start your smoker. Aim for an indirect temp between 225 and 250u0b0F.
5. Transfer the meat to aluminum foil and add as much of the marinade as you can. Wrap the meat loosely to create a nice pouch for the meat to sit in its juices.
6. Smoke the meat wrapped for three hours, then remove from foil and let smoke for an additional half hour turning about halfway through.
7. Transfer juice from foil into a skillet over medium heat with the pepper and sugar and reduce about half the volume is gone.
8. Slice and/or chop the meat and add to the skillet. Turn off the heat and stir to coat.
9. Serve on rice or tortillas.

lime juice, olive oil, cilantro, green onion, garlic, peppermint, ground pepper, sugar, salt

Taken from www.food.com/recipe/kind-of-a-cilantro-mint-chimichurri-tri-tip-499922 (may not work)