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Reverse Sear Tri-Tip With Chimichurri
Beef & Lamb
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!
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
- 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.
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