Smoked Tri Tip with Chimichurri
Ingredients
The meat
The rub
-
1 ½
tbsp
olive oil
-
1
tbsp
fresh ground pepper
-
½
tbsp
garlic powder
Chimichurri sauce
-
½
cup
olive oil
-
¼
cup
red wine vinegar
-
1
cup
fresh parsley
-
½
cup
fresh oregano
-
4
cloves
garlic
-
1
tsp
red pepper flakes
-
1
tsp
fresh ground pepper
-
1
tsp
sea salt
-
Juice of one
lemon
Instructions
- Combine the rub ingredients and apply to the Tri Tip.
- Smoke the Tri Tip at 250°F until it reaches an internal temperature of 125°F for medium rare, which takes about 2 hours.
- Sear the Tri Tip on a grill heated to 400°F for a few minutes on each side.
- While smoking, prepare the Chimichurri sauce by combining all ingredients in a food processor and pulse to chop without pureeing.
- Let the Tri Tip rest under foil for 10 minutes before slicing and serve with Chimichurri.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
35g
Total carbohydrates
5g
Total protein
40g
Sodium
500mg
Cholesterol
100mg
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