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
10 Minutes
Pellets
Hickory
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | (4-5 lb) tri-tip, trimmed |
| As Needed | Traeger Beef Rub |
Chimichurri
| 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 |
Step
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
00:05
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!
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