Perfectly cooked Tri Tip topped with Chimichurri sauce.
Ingredients
- 1 - 2 pound, 2-inch-thick tri tip steak
- A coarse seasoning/dry rub with a generous amount of pepper
- Olive oil
Chimichurri Ingredients
- 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
Instructions
Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.
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.
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.
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.
Remove and let rest for another 10 minutes. Slice against the grain, and serve with chimichurri.
How long does it take for the meat to reach temperature
I found it took about 30 minutes to reach 120 degrees.
how do you get the convector out while the egg is still hot
Use the Big Green Egg EGGmitt.
Don’t you have grill mittens or gloves for your bbq. Remember it’s only 250 degrees. Just like picking up metal tools on the sun in Phoenix in June !!!!!!!’
high temp oven gloves. of course BGE sells their own.
This is a fantastic recipe. One of the best I have ever made on my Egg. I will say that I did brine the tri tip in one gallon of water, one beer, one cup of sugar and half cup of salt. The chimichurri is fantastic.
How long does it take for the meat to reach temperature
This was a great recipe. The reverse searing method is the way to do it! I especially liked the Chimichurri on the meet. It added a great flavor.
How to print recipe?