Dinner

Chimichurri Tri-Tip with Garlic & Herb Riced Cauliflower 

Created with Green Giant Riced Veggies Cauliflower, chimichurri sauce, and your favorite tri-tip, this protein & veggie-packed recipe is perfect for dinner! 

Prep Time

Cook Time

Servings

Ingredients

  • Chimichurri 

  • 1/2 cup olive oil

  • 2 tablespoons rice wine vinegar

  • 1/2 cup finely chopped parsley

  • 2 tablespoons finely chopped oregano

  • 2 cloves garlic, minced

  • 1 tablespoon red pepper flakes

  • 1 level teaspoon coarse salt

  • Riced Cauliflower

  • 1 Package Green Giant Riced Veggies Cauliflower

  • 2 tablespoons fresh parsley, finely chopped

  • 2 teaspoons fresh dill, finely chopped

  • Tri-Tip

  • 4 ounces tri-tip

  • 1 roma tomato, diced

  • 1/2 serrano pepper, sliced

  • 2 tablespoons sour cream

  • 1/4 cup raw almonds, chopped

  • 2 lime wedges

Directions

  1. Mix all ingredients together in a bowl. Allow to sit for 30-60 minutes to release all of the flavors into the oil before using.

  2. Prepare Green Giant Riced Veggies Cauliflower according to package, add in fresh herbs and mix

  3. Sear tri-tip on stovetop with a bit of vegetable oil, finish in the oven until internal temperature reads 130 degrees on a thermometer

  4. Finish with chopped tomato and serrano pepper, sour cream, lime wedges, and almonds

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