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Eggs
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Lifestyle

Reverse Sear Tri-Tip With Chimichurri

Cuisine

Beef & Lamb

Category

Roast

Elevate your grilling with tender, flavorful tri-tip steak paired with vibrant chimichurri. This simple recipe delivers perfectly seared meat and bold, herbaceous flavors. Fire up the Big Green Egg and enjoy!

Reverse Sear Tri-Tip With Chimichurri

Ingredients

  • 1-2 pound, 2-inch-thick tri-tip steak

  • A coarse seasoning/dry rub with a generous amount of pepper
  • Olive oil

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  • 1½ cup parsley

  • 1 cup chopped cilantro

  • 1/3 cup oregano

  • ¼ cup minced red onion

  • 3 tsp. minced garlic

  • ½ tbsp. salt

  • Juice from 1 lime

  • 1 tbsp. white wine vinegar

  • 1 cup extra virgin olive oil

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  • ConvEGGtor

Directions

  1. Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C

  2. Rub the tri tip with olive oil and apply a generous amount of seasoning on both sides. Let it rest for about 30 minutes while your EGG comes up to temperature.

  3. Place the tri-tip on the EGG and cook until it reaches an internal temperature of 115°F/46°C. Remove and cover with foil to let it rest for about 10 minutes.

  4. Remove the convEGGtor and switch to direct heat, and get the EGG up to 500°F/260°C.Sear the tri tip on high heat for 2-3 minutes per side.

  5. Remove and let rest for another 10 minutes. Slice against the grain, and serve with chimichurri.

Recipes