Smoked Tri Tip with Chimichurri

Tri tip cooking in the smoker

This is a wonderful smoked tri tip with chimichurri sauce with all elements being made from scratch, including the rub and sauce. The rich tart sauce helps cut through the richness and fattiness of the beef.

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 the traditional finishing with grilling, this one is finished with frying.

Although there are a lot of Chimichurri recipes around this one produces a deeper flavor with the blanching first step in the process. The blender creates a smooth sauce but it can also be diced by hand to create a more textured finish.

Smoked Tri Tip with Chimichurri Recipe

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Tri tip cooking in the smoker
This is a wonderful Smoked Tri Tip with Chimichurri sauce with all elements being made from scratch, including the rub and sauce.
Preparation 35 minutes
Cook 1 hour 20 minutes
Ready in 1 hour 55 minutes
Servings 6 Servings
CourseDinner
DifficultySeasoned
MethodSmoke

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

  • 2 oz fresh basil
  • 2 oz wild garlic
  • 1 clove garlic chopped
  • 1 chili seeded and chopped
  • 1 1/2 oz olive oil
  • 4 oz white wine vinegar
  • 1 teaspoon salt
  • 1 lemon juiced

Smoked Tri Tip

  • 2 1/2 pound tri tip
  • 3 1/2 oz salted butter
  • 6 cloves garlic
  • 3 sprigs rosemary

Equipment

  • smoker
  • chunk hickory
  • skillet

Directions

Beef Rub

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

Chimichurri

  • 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), then 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 simmer.
  • 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 the tri tip from the skillet and rest in a warm place for 30 minutes before serving.
  • Serve the tri tip sliced against the grain, topped with the chimichurri sauce.

Nutritional Information

Sodium: 4091mgCalcium: 136mgVitamin C: 26mgVitamin A: 1601IUSugar: 5gFiber: 3gPotassium: 875mgCholesterol: 158mgCalories: 551kcalTrans Fat: 1gMonounsaturated Fat: 16gPolyunsaturated Fat: 2gSaturated Fat: 15gFat: 36gProtein: 42gCarbohydrates: 17gIron: 5mg

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About Sage Sanchez

Sage brings a practical style of live fire cooking to a wide range of people. Staring with self-taught skills having turned his passion to his career this has been built on with a wide range of skills and training with internationally recognized chefs and pitmasters.

Learn more about Sage Sanchez
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