Reverse Seared Tri-Tip with Chimichurri Sauce

Thanks to our great grilling friends at Traeger for allowing us to share this article.

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.

• Prep Time: 20 Minutes
• Cook Time: 1 Hour 10 Minutes
• Pellets: Hickory
• Serves: 4

INGREDIENTS:

• 1 - (4-5 lb) tri-tip, trimmed
• As Needed - Traeger Beef Rub
• Chimichurri
• 2 cups - Packed fresh Italian parsley
• 4 teaspoons - Dried oregano or 1/4 cup packed fresh oregano leaves
• 4 Cloves - 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

DIRECTIONS:

1. Season tri-tip liberally with Traeger Beef rub. Allow to sit at room temperature for 30 minutes.
2. Place all ingredients for chimichurri in a blender and pulse until it reaches a chopped-like consistency.
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.
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℉.
5. Remove meat from grill and increase grill temperature up to 500℉. Preheat, lid closed, for 15 minutes.
6. Place tri-tip back on grill and sear for 5 minutes per side.
7. Remove from grill and let rest 10 minutes.
8. Slice tri-tip against the grain and serve with chimichurri sauce on the side or spoon over the top. Enjoy!