Reverse Seared Tri-Tip with Chimichurri Sauce
Prep time 35 mins
Cook time 70 mins|
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.
1 (4-5 lb) Tri-Tip, trimmed
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
Place all ingredients for chimichurri in a blender and pulse until it reaches a chopped like consistency.
Season tri-tip liberally with Traeger Beef rub. Allow to sit at room temperature for 30 minutes.
When ready to cook, set temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Cook at 225℉ for 60-90 minutes or until an instant read thermometer inserted in the thickest part of the meat registers 125℉.
Remove meat from grill and turn the grill temperature up to High and preheat with the lid closed. For optimal results, set to 500℉ if available.
Place tri-tip back on grill and sear for 5 minutes per side. Remove from grill and let rest a few minutes.
Slice tri-tip and serve with chimichurri sauce on the side or spoon over the top. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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