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Reverse
Seared Tri-Tip
with Chimichurri Sauce

Difficulty 2/5
|
Prep time 35 mins

Cook time 70 mins
|
Serves 4-6

Hardwood 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

Grilled Tri-Tip

1 (4-5 lbs) Tri-Tip, trimmed

Chimichurri Sauce

2 cups packed fresh Italian parsley

4 tsp 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 tsp kosher salt

freshly ground black pepper

1/2 tsp red pepper flakes

Preparation

Place all ingredients for chimichurri in blender and pulse until it reaches a chopped like consistency.

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

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F (set to Super Smoke if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.

Cook at 225 degrees F for 1 to 1.5 hours or until an instant read thermometer inserted in the thickest part of the meat registers 125 degrees F.

Remove meat from grill and turn the grill temperature up to 450 degrees F (500 degrees F if using a WiFIRE-enabled grill). Allow meat to rest while grill preheats, about 10 to 15 minutes.

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

Serve with chimichurri on the side, or spoon over the top of sliced meat. Enjoy!

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Burleson
  • Texas
Boom!
The meat on its on is pretty dang good, but paired with the sauce...it’s the ballz.
 
 
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