Chimichurri Smoked Tri-Tip

Smoke builds depth, sear builds bark, and chimichurri finishes it clean and bright.

🔥 Cook Time 120 min
⭐ Difficulty Medium
🍳 Method Smoker

Ingredients

Tri-tip (2–3 lb)
Salt (as needed)
Oil (optional)
Prepared chimichurri sauce

Instructions

1. Season tri-tip with salt (and a touch of oil if needed).
2. Smoke at 250°F until 125–130°F internal.
3. Sear over high heat 60–90 seconds per side.
4. Rest 10 minutes.
5. Slice against the grain (note grain direction changes).
6. Spoon chimichurri over sliced beef to serve.

Chef’s Tip

Mark the grain before cooking if you’re unsure. Tri-tip likes to trick people. Sauce goes on after slicing.

Why This Works

Smoke and sear add depth and crust. Chimichurri cuts richness and keeps beef tasting clean, not heavy.

San Felipe Chimichurri Dry Rub - Authentic Argentinian Herb Seasoning

San Felipe Chimichurri Dry Rub - Authentic Argentinian Herb Seasoning

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