Tri-tip / Picanha with garlic, herbs and gremolata

Ingredients

• 4 people, about 45 minutes

• 800 g Tri-tip / Picancha

• 1 tablespoon fresh rosemary, finely chopped

• 1 tablespoon thyme, finely chopped

• 2 teaspoons garlic, granulated

• 3 teaspoons salt

• 2 teaspoons pepper

• oil and butter

Gremolata

• 5 tablespoons parsley leaves, finely chopped

• 2 shallots, finely chopped

• 1 green chili, pitted and finely chopped

• 1 teaspoon sugar

• 2 cloves garlic, finely chopped

• 1 lemon, zest and juice

• 5 dl olive oil

• salt and pepper

Mix the Gremolata ingredients in a bowl and season with salt and pepper. Put the mixture in a mortar and pestle until it becomes a bit like a cream.

Set the oven to 180 degrees.

Mix rosemary, thyme, garlic, salt and pepper in a bowl. Rub the deer with the mixture.

Fry the meat on medium heat in a cast iron pan with a little oil and a pinch of butter. Make sure that all surfaces have a frying surface.

Put the meat in an ovenproof dish and place in the oven. Cook to the desired internal temperature, use

frying thermometer. I usually take out the meat when the internal temperature shows 50 degrees, the temperature will continue to rise 2-4 degrees while it rests.

Let the meat rest for about 10 minutes.

Serve with french fries.