Recipe Origin South American
Rating
No Reviews
Servings 6
Preparation 35 min 00:35
Cook 1 hour 20 min 01:20
Ready in 1 hour 55 min 01:55
Difficulty Seasoned
Cooking Method Smoke
Ingredients Beef Meat
Equipment BBQ Smoker
Recipe Type Dinner Main Dish
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Tri tip cooking in the smoker Thinly sliced tri tip is served with chimichurri sauce Tri tip being finished in a skillet with butter, garlic and rosemary.

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.

Ingredients

Beef Rub

4 tablespoons finely cracked black peppercorns

3 tablespoons salt flakes

2 tablespoons caster sugar

1 tablespoon smoked paprika

1 tablespoon onion powder

Chimichurri

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

Equipment

smoker

chunk hickory

skillet

Recipe Directions

  1. Combine the cracked pepper, salt, sugar, paprika, and onion. Mix well then store in an airtight container.

  2. Blanch the basil and wild garlic in boiling water for 30 seconds, then remove and plunge into a bowl of iced water.

  3. 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.

  4. 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.

  5. Preheat the smoker to 230 degrees F (110 degrees C), add some hickory chunks.

  6. 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).

  7. 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.

  8. Serve the tri tip sliced with the chimichurri sauce.

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Recipe Origin South American
Rating
No Reviews
Servings 6
Preparation 35 min 00:35
Cook 1 hour 20 min 01:20
Ready in 1 hour 55 min 01:55
Difficulty Seasoned
Cooking Method Smoke
Ingredients Beef Meat
Equipment BBQ Smoker
Recipe Type Dinner Main Dish
Share: