Reverse Seared Tri-Tip With Chimichurri Sauce

This crowd-pleasing pairing is sure to make the top of your list. Tender, reverse seared tri-tip is topped with a tangy herb chimichurri sauce for the perfect any-day entree. Reverse Seared Tri-Tip with Chimichurri Sauce

Prep Time: 20 minutes

Cook Time: 1 hour

Pellets: Hickory

Serves: 4 people


  • (4-5 lb) tri-tip, trimmed

  • Traeger Beef Rub

  • 2 Cup packed fresh Italian parsley

  • 4 Teaspoon dried oregano or 1/4 cup packed fresh oregano leaves

  • 4 Clove 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


Season tri-tip liberally with Traeger Beef rub. Allow to sit at room temperature for 30 minutes. Place all ingredients for chimichurri in a blender and pulse until it reaches a chopped-like consistency. When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. Place tri-tip directly on the grill grate and smoke for 60-90 minutes or until an instant read thermometer inserted in the thickest part of the meat registers 125℉. Remove meat from grill and increase grill temperature up to 500℉. Preheat, lid closed for 15 minutes. Place tri-tip back on grill and sear for 5 minutes per side. Remove from grill and let rest 10 minutes. Slice tri-tip against the grain and serve with chimichurri sauce on the side or spoon over the top. Enjoy!

This recipe was originally published on Traeger’s website. Be sure to check out our selection of Traeger grills as we are Iowa’s Traeger dealer!

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