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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 entrée.

Prep Time

20 Min

Cook Time

1 Hr
10 Min




This recipe serves:


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Units of Measurement:
1 (4-5 lb) tri-tip, trimmed
To Taste Traeger Beef Rub
2 Cup packed fresh Italian parsley
4 Teaspoon dried oregano or 1/4 cup packed fresh oregano leaves
4 Medium garlic cloves, 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 the tri-tip liberally with Traeger Beef Rub. Let sit at room temperature for 30 minutes.

  • 2

    Make the chimichurri: Add the parsley, oregano, garlic, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes to a blender and pulse until coarsely chopped.

  • 3

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

    225 ˚F / 107 ˚C


    Super Smoke

  • 4

    Insert the probe into the thickest part of the tri-tip. Place the tri-tip directly on the grill grates. Close the lid and smoke until the internal temperature reaches 125°F, 60-90 minutes.

    225 ˚F / 107 ˚C

    125 ˚F / 52 ˚C

    Super Smoke

  • 5

    Remove the tri-tip from the grill. Increase the grill temperature to 450°F (or 450°, if available). Preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C


  • 6

    Return the tri-tip to the grill, close the lid, and sear for 5 minutes per side.

    450 ˚F / 232 ˚C


  • 7

    Remove the tri-tip from the grill and let rest 10 minutes, then slice against the grain. Serve with the chimichurri sauce. Enjoy!

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