Smoked BBQ Tri-Tip with Chimichurri Sauce: A Flavorful Delight
Are you ready to elevate your grilling game and delight your
taste buds with a mouthwatering dish? Look no further than this sensational
recipe for Smoked BBQ Tri-Tip with Chimichurri Sauce. The tender, smoky tri-tip
combined with the vibrant and herbaceous chimichurri sauce will leave your
guests begging for seconds. Let's dive into the steps and ingredients needed to
create this culinary masterpiece.
Ingredients:
For the Tri-Tip:
- 1
(2-3 pound) tri-tip roast
- 2
tablespoons of olive oil
- 2
tablespoons of paprika
- 2
tablespoons of brown sugar
- 2
tablespoons of chili powder
- 2
tablespoons of garlic powder
- 1
tablespoon of onion powder
- 1
tablespoon of kosher salt
- 1
tablespoon of freshly ground black pepper
For the Chimichurri Sauce:
- 1
cup of fresh parsley, finely chopped
- 1/2
cup of fresh cilantro, finely chopped
- 4
cloves of garlic, minced
- 1/4
cup of red wine vinegar
- 1/4
cup of olive oil
- 1
tablespoon of fresh lemon juice
- 1
teaspoon of red pepper flakes (adjust to your preferred level of
spiciness)
- Salt
and pepper to taste
Instructions:
Preparing the Tri-Tip:
- Begin
by patting the tri-tip dry with a paper towel. This step ensures better
adhesion of the rub and enhances the smoky flavor during the grilling
process.
- In a
small bowl, combine the paprika, brown sugar, chili powder, garlic powder,
onion powder, salt, and black pepper. This mixture will serve as the rub
for the tri-tip.
- Drizzle
the tri-tip with olive oil, ensuring it is evenly coated.
- Apply
the rub generously all over the tri-tip, pressing it firmly to help it
adhere.
- Allow
the seasoned tri-tip to sit at room temperature for about 30 minutes,
allowing the flavors to penetrate the meat.
Preparing the Chimichurri Sauce:
- In a
medium bowl, combine the chopped parsley, cilantro, minced garlic, red
wine vinegar, olive oil, lemon juice, and red pepper flakes.
- Stir
the mixture until well combined, and season with salt and pepper according
to your taste preferences.
- Let
the chimichurri sauce sit for at least 15 minutes to allow the flavors to
meld together.
Smoking the Tri-Tip:
- Preheat
your smoker to a temperature of 225-250°F (107-121°C). Use your preferred
wood chips or chunks for smoking; hickory or mesquite work well with beef.
- Place
the tri-tip on the smoker grates and close the lid.
- Smoke
the tri-tip until it reaches an internal temperature of 130-135°F
(54-57°C) for medium-rare, or adjust the temperature to your desired level
of doneness.
- This
process can take approximately 2-3 hours, depending on the thickness of
the meat and the consistency of your smoker.
- Once
the desired internal temperature is reached, remove the tri-tip from the
smoker and let it rest for about 10 minutes. This resting period allows
the juices to redistribute, resulting in a more tender and flavorful final
product.
Serving:
- Slice
the smoked tri-tip against the grain into thin, juicy pieces.
- Serve
the tri-tip with a generous drizzle of the chimichurri sauce on top or as
a dipping sauce on the side.
- Pair
this delicious dish with your favorite sides such as roasted vegetables,
mashed potatoes, or a fresh garden salad.
The Smoked BBQ Tri-Tip with Chimichurri Sauce is a
delightful blend of smoky flavors, tender meat, and vibrant herbs. With its
combination of rich spices and the fresh, zesty chimichurri sauce, this dish is
sure to impress your friends and family at your next barbecue gathering. Give
it a try, and get ready to savor the incredible taste sensation!