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Smoked Tri Tip Beef with Chimichurri Sauce

Smoked Tri Tip Beef with Chimichurri Sauce

Get ready to transform your backyard barbecue into a gourmet experience with this show-stopping Smoked Tri Tip with Chimichurri Sauce! Imagine tender, smoky beef with a perfectly crisp exterior, complemented by a zesty, herb-packed sauce that will make your taste buds dance. This Argentinian-inspired recipe is not just a meal – it's a flavor explosion that will elevate your cooking game and impress even the most discerning food lovers.

Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Argentinian
Serves: 4 servings

Ingredients

  1. 2 pounds tri tip roast
  2. 2 tablespoons olive oil
  3. Salt and pepper to taste
  4. 1 cup fresh parsley
  5. 1/2 cup olive oil (for chimichurri)
  6. 1/4 cup red wine vinegar
  7. 4 cloves garlic
  8. 1 teaspoon red pepper flakes

Instructions

  1. Remove the tri tip roast from the refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures more even cooking.
  2. Prepare your smoker by preheating it to 225°F (107°C). Use oak or hickory wood chips for a rich, smoky flavor.
  3. Pat the tri tip roast dry with paper towels to remove excess moisture. Brush the entire surface with olive oil.
  4. Generously season the roast with salt and freshly ground black pepper, covering all sides evenly.
  5. Place the seasoned tri tip on the smoker grates, fat side up, and insert a meat thermometer into the thickest part of the roast.
  6. Smoke the roast until it reaches an internal temperature of 130°F (54°C) for medium-rare, which typically takes about
  7. 5 to 2 hours.
  8. While the meat is smoking, prepare the chimichurri sauce by combining fresh parsley, olive oil, red wine vinegar, minced garlic, and red pepper flakes in a food processor. Pulse until well combined but still slightly chunky.
  9. Once the tri tip reaches the desired internal temperature, remove it from the smoker and let it rest on a cutting board for 15-20 minutes, allowing the juices to redistribute.
  10. After resting, slice the tri tip against the grain into thin strips to ensure tenderness.
  11. Serve the sliced smoked tri tip with chimichurri sauce drizzled on top or served alongside as a vibrant, herbaceous accompaniment.

Tips

  1. Temperature is Key: Always use a meat thermometer to ensure perfect doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
  2. Wood Chip Selection: Choose oak or hickory wood chips for a rich, deep smoky flavor that complements the beef beautifully.
  3. Resting is Crucial: Allow the meat to rest for 15-20 minutes after smoking. This helps redistribute the juices, ensuring every slice is incredibly juicy and tender.
  4. Slicing Technique: Always slice the tri tip against the grain to maximize tenderness and create melt-in-your-mouth texture.
  5. Chimichurri Prep: Make the chimichurri sauce fresh, and don't over-process – you want it slightly chunky to maintain its vibrant texture and flavor.
  6. Room Temperature Matters: Remove the tri tip from the refrigerator 1 hour before cooking to ensure even cooking and better seasoning absorption.

Nutrition Facts

Calories: 450kcal

Carbohydrates: 2g

Protein: 35g

Fat: 34g

Saturated Fat: 10g

Cholesterol: 110mg

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