Reverse Seared Tri-Tip & Chimichurri Sauce Recipe
Dry rubbed tri-tip is reverse seared over hickory then topped with an herb, garlic, oil, and vinegar Argentinean chimichurri sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.traeger.com.
Cooking tools:
- Grill
- Blender
- Instant-read thermometer
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 (4-5 lb) tri-tip, trimmed
- As Needed Traeger Beef Rub
- 2 Cups packed fresh Italian parsley
- 4 Teaspoons dried oregano or 1/4 cup packed fresh oregano leaves
- 4 Cloves garlic, peeled and smashed
- 1 Cup extra-virgin olive oil
- 1/4 Cup red wine vinegar
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon freshly ground black pepper
- 1/2 Teaspoon red pepper flakes
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