Recipe Building Blocks: Chimichurri with Mandy Tanner
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Chimichurri is a super simple, ultra-versatile sauce that adds a bright, herby punch to any grilled meats or veggies. Mandy Tanner gives you the basics ranging from the right ratio – two parts oil to one part acid – to how to chop your fresh herbs.
Reverse Seared Tri-Tip with Chimichurri Sauce
by Traeger Kitchen
52 Reviews
Prep Time
20 Min
Cook Time
1 Hrs
10 Min
serves
4
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 entrée.
Ingredients
main
| 1 | (4-5 lb) tri-tip, trimmed |
| To Taste | Traeger Beef Rub |
Chimichurri
| 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.
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.
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.
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!