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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.
1 (4-5 lb) tri-tip, trimmed
Traeger Beef Rub
2 Cup packed fresh Italian parsley
4 Teaspoon dried oregano or 1/4 cup packed fresh oregano leaves
4 Medium cloves 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 (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 cloves 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
: 225 ˚F
: 225 ˚F
: 125 ˚F
: 450 ˚F