I think Tri Tips are my favorite steak and I think Chimichurri is my favorite seasoning. When you combine the two, you get amazing results. By slowly and carefully smoking the Tri Tip and then dressing it with chimichurri sauce, you get beautiful flavors of rich beef, spicy smoke and fresh herbs. This recipe is perfect for a party or weeknight dinner. Be sure to serve with bread so you can mop up the extra chimichurri sauce!
- 2 lb(s) Leahy’s Angus Beef Tri Tip Steak
- Urban Accents Argentina Steak Rub (or similar Argentinian Style rub)
- 1 bunch(es) Flat Leaf Parsley (chopped)
- 1 bunch Cilantro (chopped)
- 1/2 Red Onion (diced)
- 2 clove(s) Garlic (minced)
- 1 cup(s) Olive Oil
- 1/4 cup(s) Red Wine Vinegar
- 2 Tbsp Lemon Juice (dried)
- 1 Tbsp Dried Oregano
- 1 tsp Kosher Salt
- 1/4 tsp Red Pepper Flakes
Rub the outside of your steak with salt, pepper and Urban Accents Argentina Steak Rub.
Set up your grill or smoker for indirect cooking at 225°F. Add a drip pan filled with water to the smoker and add oak or hickory wood for smoke.
Place the seasoned steak on to the heated grill or smoker and cook for approximately 1.5 hrs until the internal temperature of the steak reaches 145°F. Do not cook past medium doneness.
While the steak is smoking, combine all the ingredients listed for the sauce. Adjust to your own taste. Place in refrigerator and let sit for at least an hour before serving.
Once steak has reached 145°, remove from smoker and let sit for 5 minutes. Slice into small pieces and then serve with the sauce over top, bread for mopping and freshly grilled veggies. Enjoy!