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
- 2 pounds tri tip roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley
- 1/2 cup olive oil (for chimichurri)
- 1/4 cup red wine vinegar
- 4 cloves garlic
- 1 teaspoon red pepper flakes
Instructions
- 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.
- Prepare your smoker by preheating it to 225°F (107°C). Use oak or hickory wood chips for a rich, smoky flavor.
- Pat the tri tip roast dry with paper towels to remove excess moisture. Brush the entire surface with olive oil.
- Generously season the roast with salt and freshly ground black pepper, covering all sides evenly.
- Place the seasoned tri tip on the smoker grates, fat side up, and insert a meat thermometer into the thickest part of the roast.
- Smoke the roast until it reaches an internal temperature of 130°F (54°C) for medium-rare, which typically takes about
- 5 to 2 hours.
- 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.
- 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.
- After resting, slice the tri tip against the grain into thin strips to ensure tenderness.
- Serve the sliced smoked tri tip with chimichurri sauce drizzled on top or served alongside as a vibrant, herbaceous accompaniment.
Tips
- 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).
- Wood Chip Selection: Choose oak or hickory wood chips for a rich, deep smoky flavor that complements the beef beautifully.
- 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.
- Slicing Technique: Always slice the tri tip against the grain to maximize tenderness and create melt-in-your-mouth texture.
- Chimichurri Prep: Make the chimichurri sauce fresh, and don't over-process – you want it slightly chunky to maintain its vibrant texture and flavor.
- 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