Reverse Seared Tri Tip with Parsley Chimichurri
Daniel Garcia with STX Smokers
beef tri tip
1/3 cup Blues Hog Beef Marinade
2 cups water
1 cup Blue Hog Bold & Beefy Seasoning
Blue Hog Sweet & Savory Seasoning
- 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
In a small bowl, combine all chimichurri ingredients together and blend well. Pour into a mason jar. Seal the jar and let set overnight in the refrigerator so all the flavors can meld together.
Coat the tri-tip lightly with dry Blues Hog Beef Marinade and let sit in the refrigerator overnight or a few hours before cooking.
Preheat a smoker to 275º and light a charcoal grill. (We recommend using Blues Hog Premium Charcoal Briquettes for the grill.)
Season the tri-tip with generous coating of both Blues Hog Bold & Beefy Seasoning and Sweet and Savory Seasoning. Allow meat to sweat out for around 30 min.
Transfer the roast to the smoker and let it cook until the internal temperature reaches around 125ºF-130ºF.
Transfer tri-tip to a charcoal grill and sear each side for a few min until the internal temperature reaches 135ºF-140ºF for a medium rare cook.
- Once the meat reaches the desired doneness, wrap tri-tip in foil and let rest for a few minutes.
- Slice against the grain and serve with chimichurri sauce over top.