The Pincanha style of meat originates in brazil, but this version has a few unique twists on it before being served with a Chimichurri sauce.
Smoked Tri Tip with Chimichurri
This is a wonderful smoked tri tip with chimichurri sauce with all elements being made from scratch, including the rub and sauce.
Although the tri tip is smoked, it finishes with a seasoned butter sear putting it also in the reverse sear category for cooking. Rather than traditional finishing with grilling, this one is finished with frying.
Although there are a lot of Chimichurri recipes around this one produces a dealer flavor with the blanching first step in the recipe process.
4 tablespoons finely cracked black peppercorns
3 tablespoons salt flakes
2 tablespoons caster sugar
1 tablespoon smoked paprika
1 tablespoon onion powder
60g (2.1 oz) basil
60g (2.1 oz) wild garlic
1 clove garlic, chopped
1 chili, seeded and chopped
50g (1.7 oz) olive oil
115g (4 oz) white wine vinegar
1 teaspoon salt
1 lemon, juiced
Smoked Tri Tip
2.6 pound (1.2kg) high marble tri tip
3.5 oz (100g) salted butter
6 cloves garlic
3 finger length sprigs of rosemary
Combine the cracked pepper, salt, sugar, paprika, and onion. Mix well then store in an airtight container.
Blanch the basil and wild garlic in boiling water for 30 seconds, then remove and plunge into a bowl of iced water.
Place the garlic and chili, basil, and wild garlic into a blender along with the vinegar and olive oil then blend until smooth. Adjust the seasoning with lemon juice and salt.
Smoked Tri Tip
Prepare the tri tip by trimming the fat and removing the sinew. Sprinkle a light coating of the rub all over the tri-tip then set aside in a cool place for an hour.
Preheat the smoker to 230 degrees F (110 degrees C), add some hickory chunks.
Place the rubbed tri tip in the smoker and smoke for 90 minutes or until the internal temperature reaches 135 degrees F (56 degrees C).
In a skillet add the butter, garlic cloves, and rosemary then bring to a gentle boil. Remove the tri tip from the smoker then add to the skillet. Spoon the flavored butter over the tri tip for several minutes to sear the outside. This is a variation on the reverse sear method using frying rather than grilling to finish.
Remove and rest in a warm place for 30 minutes before serving.
Serve the tri tip sliced with the chimichurri sauce.