Name: Tip of Argentina Slider
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup granulated garlic; 1 cup kosher salt; 1/2 cup sugar; 1/4 cup dried parsley; 1/4 cup seasoning salt; 1/4 cup steak seasoning; One 2- to 3-pound trimmed tri-tip roast; 2 cups chopped fresh cilantro; 1 cup chopped fresh parsley; 1/2 cup diced red onion; 2 teaspoons red chile flakes; 2 cloves chopped garlic; 2 teaspoons fresh lemon juice; 2 teaspoons red wine vinegar; 2 tablespoons extra-virgin olive oil; Salt and pepper; 1 1/2 cups mayonnaise; 1/4 cup chopped garlic; 1/4 cup granulated garlic; 2 teaspoons fresh lemon juice; Salt and white pepper; Slider buns, lettuce and tomato, for serving

Directions

For the tri-tip: Combine the granulated garlic, salt, sugar, parsley, seasoning salt and steak seasoning in a bowl.
Preheat a grill.
Liberally apply the seasoning to the tri-tip and rub it in. Allow the meat to sit for 30 minutes.
Grill to the desired temperature. For medium-rare, pull the tri-tip when an instant-read thermometer registers 120 degrees F in the center. Allow the meat to rest for 10 minutes, then slice and serve.
For the chimichurri: In a food processor, combine the cilantro, parsley, red onion, chile flakes and garlic. Blend and slowly add the lemon juice, vinegar and olive oil. Season with salt and pepper. Chill until serving. Keep refrigerated for up to 4 days.
For the garlic aioli: Blend together the mayonnaise, chopped garlic, granulated garlic and lemon juice, then season with salt and pepper. Refrigerate for up to 1 week.
Toast the slider buns, then spread garlic aioli on the top and bottom. Add some chimichurri, then some tri-tip. Top with lettuce and tomato and serve.