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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 Minutes

Cook Time

1 Hours




Number of people serving


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Units of measurement:
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.

    • 1  (4-5 lb) tri-tip, trimmed

    • As Needed Traeger Beef Rub

  • 2

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

    • 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

  • 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!