Remove the tri-tip roast from the refrigerator and rub the 2 teaspoons of olive oil over the entire surface of the meat. Season both sides of the roast with your favorite steak seasoning and plenty of fresh ground black pepper. Allow the roast to rest at room temperature for 30 minutes.

While the roast is resting, prepare the Chimichurri.

Preheat oven to 350 degrees. Place the unwrapped garlic cloves into a small ramekin and drizzle with 2 tablespoons of olive oil. Cover the dish with foil and bake for about 15-20 minutes or until the garlic is tender. Remove the pulp from the peel and place in a small mixing bowl. Turn oven heat up to 450 F for roast.

Add the parsley, cilantro, vinegar, honey, oregano, red pepper and â…“ cup of olive oil. Stir all ingredients together and season with salt and pepper. Set aside..

In the preheated 425 F oven, cook roast for 12 to 25 minutes per pound, depending on how well-done you want the roast. When the internal temperature reaches 125 degrees, the roast is rare. A temperature between 130 to 135 degrees is medium rare, with a 145-degree internal temperature denoting a well-done roast.

Remove the roast from the oven and allow it to rest for 15 minutes before slicing. The internal temperature will continue to rise off the heat.

Slice the roast against the grain and serve with the chimichurri. The thinner parts of the roast may be closer to well done depending on your cut of meat.