Smoked Tri-Tip Steak with Simple Chimichurri

Smoked Tri-Tip Steak with Simple Chimichurri

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. Bolner’s Fiesta Brisket Rub is a perfect match for tri-tip as it combines a delicious blend of spices with a built-in tenderizer. Fresh aromatics from a simple chimichurri sauce are an ideal accompaniment for tri-tip off your smoker. Get ready for a bold flavor journey!

Yields 6 to 8 servings


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



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 -2 hours until the meat reaches an internal temperature of 135°F for medium. Remove from smoker and let rest for 15-20 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 & finely chopped. Additional olive oil can be added to adjust the consistency.
  3. Serve with smoked tri-tip and enjoy!

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