Reverse Seared Tri-Tip with Chimichurri Sauce

Steps

• 1

  Season the tri-tip liberally with Traeger Beef Rub. Let sit at room temperature for 30 minutes.

  Ingredients

  • 1  (4-5 lb) tri-tip, trimmed

  • To Taste Traeger Beef Rub

• 2

  Make the chimichurri: Add the parsley, oregano, garlic, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes to a blender and pulse until coarsely chopped.

  Ingredients

  • 2 Cup packed fresh Italian parsley

  • 4 Teaspoon dried oregano or 1/4 cup packed fresh oregano leaves

  • 4 Medium garlic cloves, peeled and smashed

  • 1 Cup Extra-virgin olive oil

  • 1/4 Cup Red wine vinegar

  • 1/2 Teaspoon kosher salt

  • 1/4 Teaspoon freshly ground black pepper

  • 1/2 Teaspoon red pepper flakes

• 3

  When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 4

  Insert the probe into the thickest part of the tri-tip. Place the tri-tip directly on the grill grates. Close the lid and smoke until the internal temperature reaches 125°F, 60-90 minutes.

  225 ˚F / 107 ˚C

  125 ˚F / 52 ˚C

  Super Smoke

• 5

  Remove the tri-tip from the grill. Increase the grill temperature to 450°F (or 450°, if available). Preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 6

  Return the tri-tip to the grill, close the lid, and sear for 5 minutes per side.

  450 ˚F / 232 ˚C

• 7

  Remove the tri-tip from the grill and let rest 10 minutes, then slice against the grain. Serve with the chimichurri sauce. Enjoy!