Tri-Tip with Chimichurri

Tri-Tip with Chimichurri
Sliced Tri-Tip Topped with Chimichurri



  • ½ Cup Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • ½  Cup Parsley, Fine Chopped
  • ¼ Cup Cilantro, Fine Chopped 
  • 4 Cloves Garlic, Minced 
  • Few Shakes Of Red Pepper Flakes 
  • Salt And Pepper To Taste 


      1. Chop the herbs and mince the garlic.
      2. Combine all chimichurri ingredients together and let rest overnight in the refrigerator.
      3. Coat the tri-tip lightly with Blues Hog Beef Marinade and let sit in the refrigerator overnight or a few hours before cooking.
      4. Preheat a smoker to 275º and light a charcoal grill. (We recommend using Blues Hog Premium Charcoal Briquettes.)
      5. Season the tri-tip with Blues Hog Bold & Beefy Seasoning, then also with sweet and savory 
      6. Allow meat to sweat out for around 30 min.
      7. Smoke the tri-tip until it reaches an internal temperature around 125º-130º.
      8. Transfer tri-tip to a charcoal grill and sear each side for a few min until the internal temperature reaches 135º-140º for a medium rare cook. 
      9. Once the meat reaches the desired doneness, wrap tri-tip in foil and let rest for a few minutes.
      10. Slice against the grain and serve with chimichurri sauce over top.

      Picture 1 - Raw tri Tip with Blues Hog Beef MArinade, Bold & Beefy Seasoning, and Sweet & savory Seasoning Picture 2 - Tri Tip on grill with thermometer that reads 140º Picture 3 - Tri Tip With Chimichurri  

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      Recipe Created By 

      Daniel Garcia, STX Smokers


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