Smoked Tri-tip Steak with Chimichurri

Name: Smoked Reverse Seared Tri-tip with Chimichurri
Yield: 4
Cuisine: American
Ingredients: 2 tsp Lane's SPF-53 Rub; 1 Small red chili pepper (diced); 4 cloves of garlic (Minced); 1 cup flat leaf parsley (1 bunch); 1 cup Olive Oil; 2 tbsp red wine vinegar; 1 three lb Tri-tip; Lane's Brancho Rub; Lane's Sweet Heat Rub; Olive Oil; Butter; Lane's Smoked Original Salt

By Ryan Lane

1 comment

How to Smoke a Tri-Tip Steak

Tri-Tip Steak - trimmed and seasoned with our Brancho (combination of Brisket and Ancho) and topped off with Sweet Heat. Cooked on the RecTeq at 250° to an internal temperature of 130 ° (45-60 mins.) and reverse-seared (on the KJ) at 500° to an internal temperature of 140°. (This is for medium-cooked steak. Adjust internal temps to your liking for more well-done meat.)

How to Make Chimichurri

Chimichurri - Chopped Flat leaf parsley, minced fresh garlic, Chopped red pepper(with or without seeds depending on your spicy level), red wine vinegar, olive oil, and finished with our SPF 53.

Smoked Reverse Seared Tri-tip with Chimichurri

Rated 4.3 stars by 3 users

Cuisine

American

Servings

4

Prep Time

10 minutes

Cook Time

90 minutes

Calories

250

There is just something about steak on the grill. However, there is nothing like the feeling of cooking and watching people enjoy what you cooked. This might be what some people call a labor of Love! This reverse seared Tri-Tip is no different. It might not be the cut of meat that grabs your attention in the supermarket, but it is definitely worth a try. Prepared correctly and garnished with the chimichurri sauce, we guarantee your mouth will water before you even taste one piece of meat.

Ingredients

Chimichurri

2 tsp Lane's SPF-53 Rub
1 Small red chili pepper (diced)
4 cloves of garlic (Minced)
1 cup flat leaf parsley (1 bunch)
1 cup Olive Oil
2 tbsp red wine vinegar

Tri-Tip

1 three lb Tri-tip
Lane's Brancho Rub
Lane's Sweet Heat Rub
Olive Oil
Butter
Lane's Smoked Original Salt

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Directions

Making the Chimichurri

Chop Parsley finely. Remove seeds and ribs of red chili pepper and dice.
Add Parsley, Olive oil, Red chili pepper, Garlic, 2 large pinches of salt and pepper, Red wine vinegar, and 1-2 tsp Lane's SPF53 Rub
Mix well and place in the refrigerator up to 24 hours.

Smoking and Searing the Tri-tip

Set smoker to 250 degrees
Trim the fat cap off the Tri-tip
Rub olive oil over the Tri-tip as a binder for the seasoning - Season all sides with Lane's Brancho Rub and lightly season with a layer of Lane's Sweet Heat Rub.
Smoke/bake Tri-tip (at 250 degrees) 45 min to an hour until the internal temperature reaches 130 degrees
While the Tri-tip is smoking/cooking - Setup a grill to 500 degrees for searing
(You can sear with a cast iron on a stovetop set to high)
Once the Tri-tip reaches 130 pull and let rest for 10 minutes with a pad of butter on top
Once rested sear on the grill/cast iron for 2 to 2 1/2 minutes on each side.
Cut at the tip of the V on the Tri-tip and see how the grain is running. Slice thinly AGAINST the grain of the Tri-tip - Spoon Chimichurri on top of the Tri-tip and enjoy

Recipe Video

Recipe Note

Pro Tip:

You can get your butcher to trim the Tri-tip for youLeftover Tri-tip is great the next day for tacos or nachos
You can substitute Spellbound Hot for the SPF.

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