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Reverse Seared Tri-Tip with Chimichurri Sauce

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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 entrée.

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  • 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 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

    Season the tri-tip liberally with Traeger Beef Rub. Let sit at room temperature for 30 minutes.

    • 1 (4-5 lb) tri-tip, trimmed

    • To Taste Traeger Beef Rub

  • 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.

    • 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

  • 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

  • 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

    125 ˚F

  • 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

  • 6

    Return the tri-tip to the grill, close the lid, and sear for 5 minutes per side.
  • 7

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

Cooking Notes

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