Reverse Sear Tri-Tip with Chimichurri

Looking for a flavorful steak with an amazing sauce? Try this recipe for Reverse Sear Tri-Tip with Chimichurri!

Tri-Tip Ingredients

1 – 2 pound, 2-inch-thick tri-tip steak
A coarse seasoning/dry rub with a generous amount of pepper
Olive oil

Instructions

Set the Big Green Egg for indirect cooking with the convEGGtor at 250°F/121°C.

Rub the tri-tip with olive oil and apply a generous amount of seasoning on both sides. Let it rest for about 30 minutes while your EGG comes up to temperature.

Place the tri-tip on the EGG and cook until it reaches an internal temperature of 115°F/46°C. Remove and cover with foil to let it rest for about 10 minutes.

Remove the convEGGtor, switch to direct heat, and get the EGG up to 500°F/260°C.Sear the tri-tip on high heat for two to three minutes per side.

Remove and let rest for another 10 minutes. Slice against the grain, and serve with chimichurri.

Chimichurri Ingredients

1½ cup parsley
1 cup chopped cilantro
1/3 cup oregano
¼ cup minced red onion
3 tsp. minced garlic
½ tbsp. salt
Juice from 1 lime
1 tbsp. white wine vinegar
1 cup extra virgin olive oil

Chimichurri Instructions

Crush the garlic and salt together to make a paste. Add cilantro, oregano, parsley and red onion, and lime juice. Mix ingredients together. Add white wine vinegar and extra virgin olive oil, and salt/pepper to taste. Mix thoroughly for even flavor. Use immediately or let rest in the refrigerator overnight for more fuller flavor.

Recipe and photo from Big Green Egg.