Smoked Tri-tip Steak with Chimichurri

Smoked Tri-tip Steak with Chimichurri

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.

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1 comment


  • Dave Blodgett

    Jordon, Your killin it in both worlds bro !!!! Music is awesome and that Tri-Tip had me droolin all over the key board. !!! Smoke on !!!


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