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.