Skip to Main Content
Reverse Seared Tri-Tip with Chimichurri Sauce

Reverse Seared Tri-Tip with Chimichurri Sauce

By Traeger Kitchen

This crowd-pleasing pairing is sure to make the top of your list. Tender, reverse seared tri-tip is topped with a tangy herb chimichurri sauce for the perfect any day entree.

Prep Time

20 Min

Cook Time

1 Hr
10 Min




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurment:
1 (4-5 lb) tri-tip, trimmed
As Needed Traeger Beef Rub
2 Cup packed fresh Italian parsley
4 Teaspoon dried oregano or 1/4 cup packed fresh oregano leaves
4 Clove garlic, peeled and smashed
1 Cup extra-virgin olive oil
1/4 Cup red wine vinegar
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1/2 Teaspoon red pepper flakes


  • 1

    Season tri-tip liberally with Traeger Beef rub. Allow to sit at room temperature for 30 minutes.

  • 2

    Place all ingredients for chimichurri in a blender and pulse until it reaches a chopped-like consistency.

  • 3

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 4

    Place tri-tip directly on the grill grate and smoke for 60-90 minutes or until an instant read thermometer inserted in the thickest part of the meat registers 125℉.

    225 ˚F / 107 ˚C

    125 ˚F / 52 ˚C

    Super Smoke

  • 5

    Remove meat from grill and increase grill temperature up to 500℉. Preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 6

    Place tri-tip back on grill and sear for 5 minutes per side.

    500 ˚F / 260 ˚C


  • 7

    Remove from grill and let rest 10 minutes.

  • 8

    Slice tri-tip against the grain and serve with chimichurri sauce on the side or spoon over the top. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.