Tri-Tip Topped with Chimichurri

Smoked Tri-Tip Recipe on the Gravity Series Grill

Fire up bold flavor with this Tri-Tip Topped with Chimichurri, smoked low and slow on the Gravity Series® 1150 Digital Charcoal Grill and Smoker. This recipe combines the rich, beefy cut of tri-tip with the bright, herbaceous bite of chimichurri—creating a mouthwatering balance of smoke, spice, and freshness.

Smoked, reverse style Tri-tip is a staple in Southern California but what makes one stand out more is fresh chimichurri on top! - Rommel

Whether you're feeding a crowd or treating yourself to steakhouse-level eats at home, this cook delivers big flavor straight from the backyard.

Instructions

1. 01

   Use avocado oil as a binder and season your tri-tip all sides

2. 02

   Let that get to room temperature as you prep your smoker to 250

3. 03

   Let that go until 10 degrees of desired temp

4. 04

   While you wait, let’s make the chimichurri

5. 05

   Prep the parsley, cilantro, jalapeño, garlic, & shallot

6. 06

   Add the red wine vinegar, avocado oil, red pepper, and salt and pepper

7. 07

   Mix well and place in fridge

8. 08

   Once the tri-tip gets to 10 degrees before desired temp, increase your smoker to 500 degrees for your reverse sear

9. 09

   Let it rest for at least 15 mins, slice against the grain, and top with that fresh chimichurri

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