This Santa Maria Tri-tip with Chimichurri is the perfect cut of meat for feeding the family. Not only does this slab offer 4-6 servings (Mat eats a ton!) but because of the unique shape, when the center is cooked to medium-rare the ends are medium-well. It’s a happy-medium for serving people with different preferences on their steak temperature. The rub and mop sauce bring a ton of flavor and we love any excuse to cover something with chimichurri. It makes this cut of beef sing!
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- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons rosemary
- 2 teaspoons cayenne
- 1 beef tri-tip
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon garlic, minced
- 2 teaspoons whole grain dijon mustard
- n a small bowl mix the first seven ingredients. Coat the try-tip with the spice mix and refrigerate for 1-4 hours.
- To make the mop sauce, combine the red wine vinegar, olive oil, garlic, and dijon. Set aside.
- When ready to cook, remove the tri-tip from the fridge and rest on the counter while the grill preheats. Preheat the Traeger grill to 450-500°F.
- Place the tri-tip directly on the grill grates, brush with the mop sauce. Flip and brush with the mop sauce every 5-7 minutes until the internal temperature reached 130°F for medium-rare, about 20 minutes depending on the size of your tri-tip.
- Remove the tri-tip from the grill and rest for 10 minutes before slicing.
- To make the chimichurri, add the garlic, parsley, oregano, basil and mint and red pepper flakes to the bowl of a food processor. Pulse 4-5 times to begin to break down the herbs and then blend for 30 seconds. Remove the lid and scrap down the sides of the bowl. Add the vinegar and lemon juice. Turn the processor back on and pour the olive oil into the food shoot as it blends. Taste and add salt and pepper to your liking.
- Slice the beef against the grain and serve with cooked white rice, steamed veggies and topped with the fresh chimichurri.