Reverse Seared Tri-Tip with Chimichurri Sauce

Ingredients

Units of Measurement:

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Steps

• 1

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

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  Ingredients

  • 1 (4-5 lb) tri-tip, trimmed

  • As Needed Traeger Beef Rub

• 2

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

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  Ingredients

  • 2 Cup packed fresh Italian parsley

  • 4 Teaspoon dried oregano or 1/4 cup packed fresh oregano leaves

  • 4 Clove 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 Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  

  Grill: 225 ˚F

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• 4

  Place tri-tip directly on the grill grate and smoke for 60-90 minutes or until an instant read thermometer inserted in the thickest part of the meat registers 125℉.

  

  Grill: 225 ˚F

  

  Probe: 125 ˚F

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• 5

  Remove meat from grill and increase grill temperature up to 500℉. Preheat, lid closed for 15 minutes.

  

  Grill: 500 ˚F

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• 6

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

  

  Grill: 500 ˚F

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• 7

  Remove from grill and let rest 10 minutes.

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• 8

  Slice tri-tip against the grain and serve with chimichurri sauce on the side or spoon over the top. Enjoy!

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