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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

Tri-Tip

1 (4-5 lb) 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 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 500if 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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