👥8 people
⏲️4h 0m
🕐1h 30m
🍽️main meal
Chimichurri is the perfect garnish for your favorite cut of beef.
Ingredients
- Season Salt Mixture:
- 2 teaspoons freshly ground black pepper
- 2 teaspoons white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 4 tablespoons granulated garlic
- 3 tablespoons kosher salt
- 2 lbs. Tri-Tip roast
- For The Chimichurri:
- 1 cup chives
- 1 cup parsley
- 1/2 cup garlic
- 1 red Thai chili
- 1 teaspoon lemon juice, fresh
- 1 tablespoon olive oil
- Kosher salt, to taste
Method
- Mix together all ingredients for the seasoning mix in a small bowl. Rub the meat liberally with the salt mixture at least 1 hour ahead of time. You can also do this overnight if you have a large enough Tri-Tip.
- Preheat the Egg to 225ºF with a platesetter, smoking wood, pan of water and stainless steel rack. Place the steak in the center of the stainless steel rack and smoke until internal temp of 115 F (rare) or 125 F (medium rare). Once desired internal temp is reached, pull and let rest for 15-20 mins.
- For The Chimichurri: In a food processor; add all ingredients and pulse to desired texture while slowly drizzling in olive oil (don't add too much oil). Store in the refrigerator for up to 4 days.
- When the meat has rested, slice it across the grain and garnish with chimichurri.
