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Reverse Seared Tri-Tip with Chimichurri Sauce

Prep Time

20 Minutes

Cook Time

1 Hours

Effort

Pellets

Hickory

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.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 1 (4-5 lb) tri-tip, trimmed

  • 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

Steps

  • 1

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

    Ingredients

    • 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.

    Ingredients

    • 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.

    Grill225 ˚F

  • 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℉.

    Grill225 ˚F

    Probe125 ˚F

  • 5

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

    Grill500 ˚F

  • 6

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

    Grill500 ˚F

  • 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!

Cooking Notes

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