This is a true fusion dish where American-style barbecue tri-tip, meets Mexican tacos, and is topped with Argentinian chimichurri with a Hawaiian pineapple addition. Where ever it is influenced, the resulting flavor is amazing.

Tri-tip is a less used steak cut but when cooked correctly to a medium rare it is both tender and flavorsome. However, be sure to cut it against the grain in very thin slices to ensure the tougher long strands of the muscle are sliced rather than needing to be chewed.

The chimichurri is a cold sauce where the ingredients are blended rather than cooked. The acid from the vinegar helps cut through any fattiness in the meat while the fresh herbs provide a strong complementary set of flavors.

Swipe to see all photos

Smoked tri-tip being thinly sliced against the grain.

The tri-tip once cooked needs to be sliced very thinly and against the grain to be tender as this cutc the otherwise long tough muscle strands.

A cooked tri-tip sitting on a grate in a smoker.

The lightly seasoned tri-tip is is initially smoked before being seared to finish. It is then sliced to serve after resting.

Looking down into a blended pineapple chimichurri.

The chimichurri may be blended so it is a smooth sauce, or if desired can be more chunky, even made with finely diced ingredients while camping.

A raw tri-tip sitting on a white chopping board covered with a beef rub.

The tri-tip may be seasoned with only salt and pepper, or if you desire a basic beef rub could also be used.

A plate with a tortilla topped with tri-tip and pineapple chimichurri sauce, garnished with fresh cilantro.

The taco assembly is very easy with only the sliced tri-tip and pineapple chimichurri sauce. An additional garnish of fresh cilantro may be also added.

Pineapple Chimichurri Beef Taco Recipe

Jason Aqui

reviews

Tender barbecued tri-tip is thinly sliced and then served on a tortilla topped with a flavorsome scratch-made pineapple chimichurri sauce.

Print Review

Preparation 15

Cook 45

Ready in 1

Servings

CourseLunch

InfluenceGlobal

DifficultySeasoned

MethodSmoke

Similar RecipesHand Food

Print Review

Ingredients

Pineapple Chimichurri

1 shallot roughly chopped
4 cloves garlic
1 Fresno chile or red jalaoeno finely chopped
½ cup red wine vinegar
3/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon pepper
1/2 cup cilantro roughly chopped
1/2 cup flat-leaf parsley roughly chopped
1/4 cup crushed pineapple

Smoked Tri-Tip

1 tri-tip
1 tablespoon kosher salt
1 tablespoon pepper

To Serve

16 tortillas

Equipment

food processor
smoker
1 chunk applewood

Directions

Pineapple Chimichurri

Add to the food processor or blender the shallot, garlic, vinegar, and oil, then process until these ingredients are smoothed and combined.
Add the salt, pepper, cilantro, parsley, and chile, then proceed to your preferred consistency.
Set aside for the flavors to meld until needed.

Smoked Tri-Tip

Trim the tri-tip so there is no visible fat on the exterior.
Season the tri-tip with salt and pepper on all sides.
Set your smoker to 275 degrees F (135 degrees C). When it reaches temperature add a chunk of applewood.
Place the seasoned tri-tip on the preheated smoker and cook until it has an internal temperature of 124 degrees F (51 degrees C) or to your preferred doneness.
Sear the tri-tip over direct heat for 30 to 60 seconds on each side to create a nice crust.
Rest the tri-tip for 10 minutes before slicing.

To Serve

Thinly slice the tri-tip against the grain.
On a tortilla add the slice tri-tip then top with the pineapple chimichurri.

Nutritional Information

Calories: 379kcalCarbohydrates: 33gProtein: 5gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 0.1mgSodium: 1610mgPotassium: 151mgFiber: 3gSugar: 4gVitamin A: 412IUVitamin C: 9mgCalcium: 105mgIron: 3mg