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Recipe Building Blocks: Chimichurri with Mandy Tanner

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Chimichurri is a super simple, ultra-versatile sauce that adds a bright, herby punch to any grilled meats or veggies. Mandy Tanner gives you the basics ranging from the right ratio – two parts oil to one part acid – to how to chop your fresh herbs.

Reverse Seared Tri-Tip with Chimichurri Sauce

by Traeger Kitchen

Prep Time

20 Min

Cook Time

1 Hrs
10 Min

serves

4

Pellets

Hickory
View Recipe

This crowd-pleasing pairing is sure to make the top of your list. Tender, reverse-seared tri-tip is topped with a tangy herb chimichurri sauce for the perfect any-day entrée.

Ingredients
main
1 (4-5 lb) tri-tip, trimmed
To TasteTraeger Beef Rub
Chimichurri
2 Cuppacked fresh Italian parsley
4 Teaspoondried oregano or 1/4 cup packed fresh oregano leaves
4 Mediumgarlic cloves, peeled and smashed
1 CupExtra-virgin olive oil
1/4 CupRed wine vinegar
1/2 Teaspoonkosher salt
1/4 Teaspoonfreshly ground black pepper
1/2 Teaspoonred pepper flakes
    Step

  • 1

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 6

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

  • 7

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