Brazilian Churrasco Tri Tip With Molho A Campanha

• 2 pound tri tip, trimmed of excess fat
• 1/2 C rock salt
• 4 large, ripe tomatoes
• 1 medium onion
• 1 3-ounce jar pimientos, chopped
• 4 T extra virgin olive oil
• 2 T red wine vinegar or balsamic vinegar
• Salt and pepper to taste

1. Sprinkle rock salt over surface of the tri tip, wrap in plastic wrap and allow to marinate for 30 minutes.
2. Dice tomatoes, and onions and mix with remaining ingredients. Cover and store in refrigerator for at least one hour or up to 24 hours.
3. Prepare grill and cook tri tip, turning after 10 minutes. Cook for another 10 minutes for medium-rare temperature. Shake rock salt from tri tip, allow to rest for 5 minutes, and thinly slice to serve. Top with molho a campanha.

rock salt, tomatoes, onion, pimientos, t, t, salt

Taken from www.epicurious.com/recipes/member/views/brazilian-churrasco-tri-tip-with-molho-a-campanha-1204781 (may not work)