Smoked Tri-Tip Steak with Simple Chimichurri

Deliciously smoky, irresistibly tender 🥩 Our Brisket Rub 🥩 is the perfect match for Smoked Tri-Tip and the fresh aromatics in the Simple Chimichurri create a fantastic meal! Tri-tip steak has become quite popular in recent years among the barbecue community as this tender cut of meat achieves great smoke character in a relatively short cook time. Get ready for a bold flavor journey!

Prep Time: 30 minutes
Cook Time: 2-2.5 hours
Yields: 4 to 8 servings

Ingredients:

• One tri-tip roast, 2-3 lbs. (USDA Choice or better, if possible)
• 3 tbsp. Bolner’s Fiesta Brand Brisket Rub
• 1/2 cup cilantro
• 1/2 cup parsley
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp minced garlic
• 1 tsp Bolner’s Fiesta Brand Red Pepper Flakes

Directions:

Instructions for Tri-Tip Steak

1. Trim any excess fat from the tri tip roast. Season tri-tip roast on all sides with Bolner’s Fiesta Brisket Rub and refrigerate for at least 4 hours prior to cooking.
2. Heat smoker to 225 °F and place seasoned tri-tip directly on the grate. Pro Tip – take a picture of the meat prior to cooking to help remember the meat grain.
3. Smoke for 1.5 to 2 hours until the meat reaches an internal temperature of 135 °F for medium. Remove from smoker and let rest for 15 to 20 minutes.
4. Slice the tri-tip against the grain into approximately ¼ inch slices using a sharp chef’s knife. Serve with chimichurri (directions below).

Instructions for Chimichurri Sauce

1. Combine cilantro, parsley, olive oil, red wine vinegar, garlic, and red pepper flakes (add more/less depending on desired heat level) in a food processor or blender.
2. Pulse together until combined and finely chopped. Additional olive oil can be added to adjust the consistency.
3. Serve with smoked tri-tip and enjoy!