Aussie Grassfed Tri-Tip

Name: Aussie Grassfed Tri-Tip
Prep time: 30 min
Cook time: 60 min
Total time: 30 min
Yield: 4
Ingredients: olive oil; red wine vinegar; garlic cloves; parsley; red Chile pepper; dried oregano; sea salt; ground black pepper; tri-tip

30 mins prepServes 4

This recipe features a coffee rubbed tri-tip, topped with a flavorful chimichurri sauce. The chimichurri combines olive oil, red wine vinegar, garlic, parsley, red Chile pepper, oregano, sea salt, and black pepper, and it's left to marinate for at least 30 minutes. The meat is cooked in a smoker before being seared at high heat for a perfect finish, resulting in tender slices when cut against the grain.

4 servings

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Instructions

1: Add olive oil, red wine vinegar, minced garlic cloves, finely chopped parsley, chopped red Chile pepper, dried oregano, sea salt, and ground black pepper to an airtight container to make chimichurri, and mix well.

2: Let the chimichurri sit for at least 30 minutes to marinate.

3: Bring the tri-tip to room temperature by taking it out of the refrigerator at least 30 minutes before cooking.

4: Transfer the tri-tip to a smoker at 225 degrees F for about 20 minutes per pound or until the internal temperature reaches 125 degrees F.

5: Remove the tri-tip from the smoker and turn up the heat to 500 degrees F.

6: Sear the tri-tip for 5 minutes per side.

7: Let the meat rest for 10 minutes before slicing it against the grain.

8: Finish with chimichurri and enjoy.

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Aussie Grassfed Tri-Tip

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